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Heat up the pan on medium heat, add the olive oil, shallots, carrot, celery, mushrooms and fry for 6-8 minutes. Add the puree, flour and give it a mix.
After a minute or so add the wine, stock, soy sauce, mustard, rosemary, thyme, marmite, sugar, salt and pepper then allow to simmer for 20 minutes on a low heat.
Put a sieve over another pot then pour the gravy into it getting all the liquid out.
Add the pot to warm through and gain some thickness.
Warm up when ready to use and enjoy!