2 tbsp. olive oil
15g (1/2 oz) butter
125g (4 oz) shallots or pearl onions, halved
1 carrot, thickly sliced
1 garlic clove, crushed
1 tsp. tomato puree
2 tsp. plain flour
125ml (4fl oz) fruity red wine
150ml (5fl oz) vegetarian stock
2 sprigs thyme
625g (1 1/4 lb) mixture of mushrooms, halved if large
- Heat 1 tbsp. olive oil and butter in a heavy-based pan. Add the shallots and cook for 5 minutes, then add the carrot and cook for 5 minutes more until soft. Stir in the garlic, tomato puree and flour and cook for 1 minute until the vegetables are well coated.
- Pour over the wine, stirring well to ensure the sauce is smooth. Leave to simmer for a couple of minutes until the wine had reduced by half. Add the stock and sprig of thyme and cook for another 10 minutes.
- Meanwhile, heat the remaining 1 tbsp. oil in a frying pan. Cook the mushrooms for a couple of minutes, add to the pan, along with any juices and simmer for 5 minutes. Scatter over some thyme leaves and serve.
This recipe is ideal to double up as a delicious mid-week evening meal and then freeze the leftovers for a quick and tasty meal for Christmas week. Just don't forget to label it correctly and reheat thoroughly once defrosted (defrost overnight in the fridge is best)!
Recipe source: Tesco instore magazine, December 2013.