Dine at home IN STYLE
MUSHROOM BOURGUIGNON
TAKES 1 HR 40 MINS SERVES 6
450ml mushroom stock 2 sprigs each rosemary and thyme, plus extra thyme to garnish 15g dried porcini mushrooms 2tbsp olive oil 150g shallots, peeled and halved 2 garlic cloves, crushed 4 carrots, sliced 1tbsp tomato purée 1tbsp plain flour 200ml red wine 850g mixed mushrooms
1 Heat the oven to 180C/Gas 4. Bring the stock to boil. Add the herbs and porcini mushrooms. Remove from the heat and let the ingredients infuse for 30 mins.
2 In a large pan, add the oil, shallots and garlic. Cook on a low heat for 10 mins, until they start to colour and soften. Add the carrots, tomato purée and flour. Cook for 2 mins. Slowly add the wine and stock, mixing well, until you have a smooth, thick sauce.
3 Add the mixed mushrooms. Cover and
