French-Style Mushroom Stew

In a large bowl, gently combine all the chopped mushrooms and onions to ensure an even mix.

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, add the mushroom-onion mixture to the pot in a single layer. Allow the mushrooms to cook undisturbed until they begin to brown and caramelize on one side (3-5 minutes).

Stir the mushrooms and continue to cook until the other side is nicely browned (3-5 minutes). Transfer the cooked mushroom-onion mixture to a large bowl using a slotted spoon. Add 2 tablespoons of olive oil to the pot and repeat the process with the remaining mushroom-onion mixture until all batches are cooked.

Season the cooked mushroom-onion mixture generously with salt and freshly ground black pepper. Set aside.

Reduce the heat to medium-low and add 1 tablespoon of olive oil to the same pot. Add the carrots and leek and cook until the leek turns a light golden color and starts to soften (approximately 5 minutes). Add the minced garlic and cook until fragrant (about 1 minute).

Stir in the tomato paste and cook for another minute to deepen the flavor. Add the flour and cook, stirring constantly, for 1 minute to create a roux.

Slowly pour in the red wine, vegetable broth, and tamari, stirring continuously to scrape up any browned bits from the bottom of the pot. This adds depth and richness to the sauce. Stir in the chopped thyme, bay leaves, and cayenne pepper. Carefully add the reserved mushroom-onion mixture and bring the stew to a gentle simmer.

Reduce the heat to low, cover the pot partially, and simmer gently until the carrots and onions are tender and the sauce has thickened to your desired consistency (30-40 minutes).