Summary

Ingredients

• 200 g carrot (s)
• 1 onion (s)
• 100 g leeks
• 4 tablespoon rapeseed oil
• 400 g mushrooms
• 1 clove garlic
• 1 teaspoon sugar
• 0.5 teaspoon ½ thyme
• 1 tablespoon tomato paste
• 350 ml wine
• 1 pinch (s) salt
• 1 pinch (s) pepper
• 2 tablespoon butter, depending on your taste
• parsley

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Instructions

1. Clean the carrots, onions and leeks and cut into small cubes. Then roast in the pan with the rapeseed oil for about 5 minutes over medium to high heat.
2. Cut or quarter the mushrooms into approx. 1cm thick slices. Finely chop the garlic. Then add both to the pan and roast for another 3 minutes. Turn only seldom.
3. Add sugar, thyme and tomato paste to the mushroom-vegetable mixture and stir in for a minute. Add salt and pepper. Deglaze with the wine and simmer on a low heat for 15 minutes. Turn seldom.
4. It`s ready when the wine is reduced to a dark, thick sauce. Then stir in the butter as you like and serve sprinkled with parsley.
5. Boiled potatoes go very well with this.