Mushroom Chasseur

Mushroom chasseur with mashed potatoes

1 leek
2 cloves garlic
300g mushrooms
2 carrots
100ml red wine
1 tin chopped tomatoes
1 tsp vegetable bouillon
Olive oil
  • Finely slice the leek and crush the garlic, then gently fry them in some olive oil
  • Slice and add the mushrooms, and cook for a further 5 minutes
  • Slice and add the carrots
  • Add the red wine and boil for a few minutes
  • Reduce the heat, stir in a teaspoon of vegetable bouillion, then add the tin of chopped tomatoes
  • Simmer for around 45 minutes
  • Serve with buttery mashed potatoes