chestnut mushroom bourguignon

Makes 4

2 tbsp olive oil

600g (1lb 5oz) chestnut (cremini) mushrooms, brushed clean and halved

6 shallots, halved

1 carrot, sliced

1 clove of garlic, crushed

½ tsp dried thyme

½ tsp dried rosemary

3 tsp plain (all-purpose) flour

200ml (7fl oz/generous ¾ cup) red wine (ensure vegan)

1 tbsp tomato ketchup

150ml (5¼fl oz/generous

½ cup) hot water

pinch of sea salt and black pepper

In a frying pan, heat 1 tablespoon of the olive oil and cook the mushrooms over a medium–high heat for 10 minutes until softened and fragrant.

In a separate large saucepan, heat the remaining olive oil and sauté the shallots and carrot over a medium–high heat for 4 minutes until the carrot begins to soften.

Add the garlic, thyme and rosemary, and sauté for a further minute, then sprinkle in the flour and ensure the vegetables are well coated.

Pour the wine and ketchup into the shallot pan, stir through and allow to reduce for 10 minutes, adding the hot water when the sauce starts to thicken.

Spoon the cooked mushrooms and any juices into the saucepan and season to taste with sea salt and black pepper.