3 sprigs of fresh thyme + peeled leaves for serving
salt and fresh pepper
2 tablespoons tomato puree
250 ml of dry red wine
500 ml of vegetable broth
3 bay leaves
2 tablespoons olive oil
2-3 portobello mushrooms, cut into thicker slices
10 small white mushrooms
2 teaspoons of cornstarch mixed in 2 tablespoons of water (may not be)
In a pot, fry the onion and then add the garlic, beets, carrots and thyme. Add salt and pepper and fry the vegetables for about 5 minutes. Then put tomato puree and pour red wine, vegetable broth and add the bay leaf. Let cook for about 40 minutes.
Heat oil in a pan and fry the mushrooms and shallots in it for about 10 minutes. Put salt and pepper.
After 40 minutes, add the roasted mushrooms and shallots to the sauce and cook together for about 10 minutes. Serve ragout with pastries or mashed potatoes.