3 Portobello mushrooms, roughly chopped
1 large carrot, peeled and cut into slices on an angle
50²µ/1¾´Ç³ú chestnut mushrooms, quartered
3 garlic cloves, finely chopped
100g/3½oz button mushrooms, quartered
3 shallots, peeled, quartered and layers separated
7 fresh thyme sprigs, leaves only, or 1½ tsp dried thyme
1 tbsp cornflour, or plain flour
1 tsp yeast extract
2 bay leaves
salt and freshly ground black pepper
1½ tsp olive oil
1 tbsp tomato purée
200ml/7fl oz vegetable stock
150ml/¼ pint fruity vegan red wine