INGREDIENTS
7
Branches of thyme
1 1/2 cups
Button mushrooms, wedges
1
Carrot
2 cloves
Garlic
2
Portobello mushroom.
1
Yellow onion, small
1 tbsp
Tomato paste
2 cups
Vegetable or mushroom broth
1 1/2 tbsp
Tamari
1 tbsp
Flour
1 tbsp
Earth balance or unsalted butter if not, vegan
1/2 cup
Red wine, dry