Fill a saucepan with 2 cups of water and bring mushrooms to a boil for 5 minutes then drain and set aside.
Heat a non stick skillet with oil on medium heat. Stir fry onion and garlic. Cook for about 1 minute then add carrots. Cook until tender.
Add parsley, thyme, agave syrup and mushroom and cook for another 2 minutes. Pour tomato purée in the skillet. Cook until the sauce is a bit thick about 5 minutes then add salt to taste.