12mediumeschalots(french shallots or pickling onions - peeled)
300gbutton mushrooms(stems removed)
250mlvegan beef stock
smallhandfulfresh parsley(roughly chopped)
salt to taste
300gcooked pasta(to serve, gluten-free if preferred)
Heat 1/2 the butter and oil into a medium saucepan and melt over a medium heat.
Add in the onions and mushrooms and cook, stirring frequently until both are starting to caramelize and turn a golden brown (you don't want to cook down the mushrooms at this stage, just colour them).
Remove onions and mushrooms from the pan and add the remaining butter and olive oil.
Add the garlic, dried herbs and carrot and stir until the garlic is softened.
Add in the tomato paste, red wine and beef stock and bring to a boil, cooking the mixture down (uncovered) until reduced by half. Take a few tablespoons of the mixture and mix with the cornflour to form a paste in a glass.
Add back in the mushrooms, onions and brown sugar and cook, further for about 5 minutes (or until the sauce has reduced again by about 1/4 cup).
Add in the cornflour paste and keep stirring, until the sauce has thickened and is coating the mushrooms. Take off the heat and stir in fresh parsley and salt (to taste). Serve with cooked pasta.