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Heat the oil in a heavy-based saucepan over a medium heat. Add the shallots and carrot and fry gently for 5 minutes.
Add all the mushrooms and most of the thyme and cook for 5–6 minutes. Add the garlic and fry for a further minute.
Add the wine and bring to the boil. Simmer for 2 minutes, then turn the heat down and add the stock, bay leaves, tomato purée and yeast extract and stir. Sift in the cornflour and ½ teaspoon salt and whisk in well.
Cook for 7–8 minutes, then season with salt and pepper and add the rest of the thyme if preferred.
Serve with creamy mashed potatoes or a crunchy slice of crusty bread.