Directions

1. Prepare Vegetables:

   Peel the shallots and cut into halves or quarters.

   Trim and halve or quarter the baby carrots.

   Clean and quarter the Yellow Oyster Mushrooms.
   

   Roughly chop the parsley and set aside.

2. Cook the Vegetables:

   Heat the olive oil in a large frying pan or casserole over high heat.

   Add the shallots and garlic to the pan and sauté until they begin to soften.

   Add the carrots and mushrooms to the pan and cook for an additional 2 minutes.

3. Add Flour:

   Stir the flour through the mushrooms until well combined.

4. Add Liquids:

   Pour in the red wine. Bring the mixture to a vigorous boil for one minute to cook off some of the alcohol.
   

   Add the boiling water, vegetable stock powder, and tomato purée. If using, add a sprig of fresh thyme or rosemary, and a splash of balsamic vinegar or teaspoon of sugar at this point.

5. Simmer the Sauce:

   Reduce the heat to medium-high. Let the mixture simmer until a thick, glossy sauce has formed and the vegetables are tender. This should take around 20-25 minutes.

6. Final Adjustments:

   Taste the sauce. Adjust the seasoning with salt and black pepper as necessary.
   

   If used, remove the sprig of fresh thyme or rosemary.

7. Add Parsley:

   Stir two-thirds of the chopped parsley through the bourguignon.

8. Serve:

   Plate up the Mushroom Bourguignon and sprinkle over the remaining parsley.
   

   Serve over mashed potatoes, cooked pasta, or with a slice of crusty bread and a side of fresh green salad.