• 500gFable Meaty Pulled Mushrooms
• 2tbspOil
• 150gVegan bacon (I used Richmond) (sliced into pieces)
• 2Carrots (sliced)
• 1Onion (chopped)
• 3Garlic cloves (crushed)
• 2tbspFlour
• 350mlRed wine
• 350mlVegan beef stock (I used OXO)
• 5Fresh thyme sprigs
• 1tspSalt
• 0.25tspBlack pepper
• 3tbspVegan butter
• 250gBaby button mushrooms (halved if big)
• 250gShallots (halved)

Instructions

1. 1

   Heat the oil in a casserole dish and add the bacon to brown. Remove and set aside.

2. 2

   Add the fable mushrooms and brown and then set aside.

3. 3

   Add the carrots and chopped onion and cook until soft about 5 minutes. Then add the garlic for a few minutes.

4. 4

   Return the fable mushrooms and bacon to the dish and sprinkle over the flour. Cook stirring for 1 minute.

5. 5

   Add the wine, stock, thyme, salt & pepper and bring to the boil. Then lower the heat to low and just simmering and cover for 45 mins - 1 hour until the sauce has thickened.

6. 6

   Add half the butter to a frying pan and cook the shallots until soft. Set aside.

7. 7

   Add the rest of the butter to the frying pan and cook the button mushrooms until soft. set aside.

8. 8

   Add the shallots & mushrooms to the casserole dish and mix everything through.

9. 9

   Serve with crusty bread, or mash, or whatever you fancy.