Ingredients

• 16 ounces button mushrooms , chopped
• 8 ounces cremini mushrooms , chopped
• 8 ounces shiitake mushrooms , chopped
• 8 ounces oyster mushrooms , chopped
• 2 cups roughly chopped onions
• 6 tablespoons extra-virgin olive oil , or as needed, divided
• salt and freshly ground black pepper to taste
• 2 medium carrots , thinly sliced
• 1 large leek , white and light green parts only, diced
• 3 cloves garlic , minced
• 1 tablespoon tomato paste
• 2.5 tablespoons all-purpose flour
• 1.5 cups dry red wine
• 1.5 cups vegetable broth
• 1 tablespoon tamari , or to taste
• 3 sprigs fresh thyme , chopped
• 2 bays leaves , or more to taste
• 0.25 teaspoons cayenne pepper , or to taste

Instructions

1. 1 Combine mushrooms and onions in a large bowl; toss gently to mix.
2. 2 Heat 2 tablespoons oil in a very large pot over medium-high heat. Add mushroom-onion mixture, in batches, to cover bottom of pot in a single layer; cook, without stirring too much, until begins to brown and caramelize on one side, 3 to 5 minutes. Stir and cook until other side is browned, 3 to 5 minutes. Transfer to a large bowl using a slotted spoon. Add 2 tablespoons oil to the pot; repeat with another batch mushroom-onion mixture. Repeat until all mushroom-onion mixture is cooked.
3. 3 Season mushroom-onion mixture with salt and black pepper; set aside.
4. 4 Reduce heat to medium-low; add 1 tablespoon oil to the same pot. Add carrots and leek; cook until leek turns light golden and starts to soften, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in tomato paste; cook 1 minute. Add flour; cook and stir 1 minute more.
5. 5 Stir in wine, vegetable broth, tamari, thyme, bay leaves, and cayenne pepper while scraping the browned bits of food off the bottom of the pot with a wooden spoon. Carefully add mushroom-onion mixture; bring to a simmer.
6. 6 Reduce heat to low; simmer, partly covered, until carrots and onions are tender and sauce has thickened, 30 to 40 minutes.

Nutrition per serving