In this herby little number we’ve used shredded mushroom as the base, as they replicate the look and feel of mince. They also create an incredible umami base when combined with garlic, tomatoes and wine. To achieve a rich, depth of flavour in this dish, more associated with meat, we’ve used herbs and a little balsamic vinegar. These are rounded by the subtle sweetness of carrots, which are cooking into the mix from the start. And beware… it’s hard to eat this dish without a strong craving for a glass of red!
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