A quick recipe for a substantial supper. The mushrooms and wine give a real meatiness, although vegetarians can enjoy this too.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 200g large, flat mushrooms, halved and thickly sliced
- 1 tbsp tomato purée
- 100ml red wine
- 100ml vegetable stock, hot, made from 1/2 cube
- Few fresh thyme leaves, plus extra to serve
- Mashed potato, to serve
Method
- 1. Heat the oil in a wide saucepan over a medium heat. Add the onion and cook for 5 minutes until softened. Stir in the mushrooms. Cover and cook for 5 minutes, until the mushrooms have released some juice.
- 2. Uncover and cook for a few minutes to evaporate the juice, then stir in the purée. Cook for 30 seconds, then stir in the red wine. Bubble for a few minutes to reduce by half.
- 3. Make up the stock and stir in with a few fresh thyme leaves. Bubble for a few minutes, until reduced a little, then season. Spoon over home-made mash, top with more fresh thyme and serve with steamed broccoli.