French-Style Mushroom Stew Recipe

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.