French-Style Mushroom Stew

Name: French-Style Mushroom Stew
Total time: 100
Yield: 5
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 onion; 6 tablespoons extra-virgin olive oil, divided, or to taste; salt and freshly ground black pepper to taste; 1 large leek, white and light green parts only, diced; 2 medium carrots, thinly sliced; 3 cloves garlic, crushed and minced; 1 tablespoon tomato paste; 2 ½ tablespoons all-purpose flour; 1 ½ cups dry red wine; 1 ½ cups vegetable broth; 1 tablespoon tamari, or to taste; ¼ teaspoon cayenne pepper, or to taste; 3 sprigs fresh thyme, chopped; 2 bay leaves, or more to taste

Recipe by Scott Horten from allrecipes.com

Dinner 2 Hr. 40 Mins.

Ingredients

5 servings

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16 ounces button mushrooms, chopped
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8 ounces cremini mushrooms, chopped
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8 ounces shiitake mushrooms, chopped
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8 ounces oyster mushrooms, chopped
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2 cups roughly chopped onion
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6 tablespoons extra-virgin olive oil, divided, or to taste
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salt and freshly ground black pepper to taste
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1 large leek, white and light green parts only, diced
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2 medium carrots, thinly sliced

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3 cloves garlic, crushed and minced
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1 tablespoon tomato paste
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2 ½ tablespoons all-purpose flour
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1 ½ cups dry red wine
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1 ½ cups vegetable broth
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1 tablespoon tamari, or to taste
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¼ teaspoon cayenne pepper, or to taste
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3 sprigs fresh thyme, chopped
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2 bay leaves, or more to taste

Instructions

Combine all four mushroom types in a large bowl with onions; toss gently to mix.
Heat 2 tablespoons oil in a very large pot over medium-high heat. Cover the bottom of the pot with one layer of the mushroom-onion mixture. Cook, without moving them around too much, until they begin to brown and caramelize on one side, 3 to 5 minutes. Stir and cook another 3 to 5 minutes to brown the other side. Transfer to a large bowl using a slotted spoon. Add 2 tablespoons oil to the pot, and repeat with another batch. Continue until all mushrooms and onions are cooked.
Season mushroom-onion mixture with salt and pepper.
Reduce heat to medium-low and 1 tablespoon oil to the pot. Add leek and carrots and saute until leeks turn a light golden color and start to soften, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Stir in tomato paste; cook for 1 minute. Add flour; cook and stir for 1 more minute.
Add wine, vegetable broth, tamari, cayenne, thyme, and bay leaves, and scrape up the brown bits at the bottom of the pot with a wooden spoon. Carefully add the mushroom-onion mixture. Bring to a simmer.
Reduce heat to low and simmer, partly covered, until carrots and onions are tender and sauce has thickened, 30 to 40 minutes.