3 garlic cloves
1 brown onion
2 large carrots
2 boxes of mushrooms (I used chestnut and button mushrooms)
300ml red wine
300ml boiling water
2 vegetable stock cubes
2 TBsp mixed herbs
4 TBsp plain flour
Large handful of parsley
Salt and pepper
Peel and crush the garlic. Dice the onion. Slice the carrots. Roughly chop the mushrooms into quarters.
Fry all of the vegetables in a deep aucepan with a drizzle of oil on a low heat for 10 minutes.
Add the plain flour and mix until dispersed thoroughly.
Add the red wine, mixed herbs, vegetable stock cubes and boiling water. Season generously with salt and pepper. Bring to the boil and then simmer for 20 minutes.
Roughly chop the parsley. Add to the pan and simmer for another 10 minutes or until the sauce has thickened (whisk in more flour to thicken). Season more if necessary.
Remove from the heat and enjoy!