for the mushroom-tomato sauce 500g mushrooms, sliced 2 garlic cloves, sliced 2-3 cups (approximately 2 x 400g tins) chopped tomatoes 2 fresh thyme sprigs 1 fresh oregano sprig salt & pepper to taste for the bechamel sauce 500ml vegetable stock 250ml full cream milk ½ onion 1 bay leaf 100g butter 100g flour pinch of […]