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, then cut into small cubes. Heat the rapeseed oil in a pan over medium-high heat and roast the vegetables for 5 minutes, stirring occasionally.
2. Cut the mushrooms into slices roughly 1 cm thick. Finely chop the garlic. Add both to the pan and roast for 3 minutes, stirring occasionally.
3. Stir in the sugar, thyme, and tomato paste and cook for 1 minute. Season with salt and pepper. Pour in the wine, reduce heat to low, and simmer for 15 minutes, stirring occasionally.
4. When the sauce is dark and thick, stir in 2 tablespoons of butter (or to taste). Serve sprinkled with parsley and accompanied by boiled potatoes.