MUSHROOM BOURGUIGNON

Steps:

• Over a high heat, heat ONE tblsp of Olive Oil and ONE tblsp Butter in a heavy based pan. Add the mushrooms and cook until they begin to darken, but don't release any liquid - about three to four minutes. Remove the mushrooms from the pan.
• Lower the heat and add add the second tblsp of Olive Oil. Add the carrots, onions, thyme, a few good pinches of salt and several grinds of freshly ground black pepper, give everything a good coating and cook for 10 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for a further minute.
• Add the wine to the pan, degalzing the pan, then turn the heat up high and reduce by half. Stir in the tomato puree and stock. Return the mushrooms to the pan - including any mushroom juices - bring to the boil, then simmer for 20 minutes or until the mushrooms are very tender. Add the shallots and simmer for a further 5 minutes.
• Mix the remaining butter with the flour then stir into the bourguignon. Simmer for a further 10 minutes. If the sauce is too thin, boil to reduce to the right consistency. Season to taste.
• To serve, spoon the Bourguignon over a bowl of egg noodles, with a dollop of sour cream and sprinkle with chives or parsley