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FILL a small pan with water and bring to a boil. COOK the pearl onions for about 20 seconds, this way they're easier to peel. Let them cool off while you PEEL the carrot and chop it into slices.
RINSE the mushrooms using a brush or paper kitchen towel. DIVIDE the large mushrooms into halves and set them aside.
PEEL the pearl onions, the easiest way is using a small paring knife. PEEL and finely chop the garlic cloves.
HEAT a knob of butter along with some olive oil in a heavy-bottomed pan. SAUTE the carrot slices shortly before adding the mushrooms, pearl onions and garlic.
COOK it all for a few minutes and then also ADD the tomato paste and thyme sprigs. After another minute also ADD the flour. POUR in the red wine to collect all the great flavours from the bottom of the pan.
POUR in the vegetable stock and let it simmer on low heat for about 10 minutes. SEASON with pepper and salt and remove the thyme sprigs. SERVE with mashed potatoes, fries or rice. Enjoy!