Ingredients

The following ingredients have 4 Servings
  • 4 tbsp olive oil
  • 1 large onion (, finely diced)
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 2 tsp garlic paste
  • 200 g (7 oz) button mushrooms, halved
  • 200 g (7 oz) chestnut mushrooms (, quartered)
  • 200 g (7 oz) mini portobello mushrooms, sliced
  • 20 baby carrots (, topped and tailed)
  • 150 g (1 cup) cooked chestnuts (, chopped)
  • 2 tbsp concentrated tomato paste
  • 2 tbsp Henderson's Relish ( or Soy Sauce / Tamari)
  • 240 ml (1 cup) red wine (I used Artesano de Argento Malbec Cabernet Franc)
  • 480 ml (2 cups) vegetable stock
  • 1 bay leaf
  • 1 sprig thyme
  • ½ tsp Xanthan Gum ( or 1 tsp cornflour see notes)
  • 3 tbsp flat leaf parsley (, chopped)
  • salt and pepper to season (, to taste)

Instruction

  • Heat the oil in a deep pot (Dutch Oven), add the onions, salt and pepper. Pan fry the onions over low heat, stirring, until softened, about 5-7 minutes.
  • Add garlic and mushrooms – it will look like A LOT of mushrooms but they will quickly cook down. Sauté for a couple of minutes, stirring.
  • Add the carrots, chestnuts, tomato paste, Henderson’s Relish, wine and stock. Bring to a boil and add the bay leaf and thyme.
  • Partially cover the pot, lower the heat and simmer gently, stirring occasionally, until the sauce has reduced and the carrots are fork tender. Stir in a little hot water if the pot looks like it is getting too dry.
  • If you feel the sauce needs to be thickened, stir in the Xanthan Gum (or see notes) and simmer until the gravy thickens slightly.
  • Discard the bay leaf and thyme sprig. Check the seasoning, adding salt and pepper to your taste. Stir in half the parsley, reserving some to serve with the dish.
  • Serve over mashed potatoes with some steamed green vegetables if you like.