Mushroom Stew with Wine and Veggies

Combine a variety of mushroom types in a large bowl with sliced onions; gently combine the ingredients to avoid bruising them.

Heat 2 tablespoons of oil in a massive cooking vessel over medium-high heat. Cover the bottom of the pot with one layer of the mushroom-onion mixture, making sure it's evenly spread out. Allow them to develop a rich brown color and a caramelized crust on one side, taking about 3-5 minutes. Gently stir the mixture and cook for another 3-5 minutes to achieve an even browning on the other side. Use a slotted spoon to transfer the cooked mushroom-onion mixture to a large bowl. Add 2 more tablespoons of oil to the pot and repeat this process until all the mushrooms and onions have been cooked.

Sprinkle salt and pepper over the mushroom-onion mixture to enhance its flavor.

Reduce heat to a lower setting, then add 1 tablespoon of oil to the pot. Introduce sliced leeks and carrots into the pot, allowing them to soften and turn a light golden color after about 5 minutes of cooking. Add minced garlic and sauté until it releases its fragrance, taking about 1 minute of cooking time. Stir in a spoonful of tomato paste and cook for another minute, allowing the flavors to meld together. Add a tablespoon of flour and stir it into the mixture for about 1 minute.

Pour in wine, vegetable broth, tamari, cayenne pepper, thyme, and bay leaves into the pot. Scrape up any browned bits at the bottom of the pot using a wooden spoon, ensuring everything is well incorporated. Carefully add the cooked mushroom-onion mixture to the pot.

Bring the mixture to a gentle simmer, then reduce heat to low and let it cook, covered partially, until the carrots and onions are tender and the sauce has thickened, taking about 30-40 minutes of cooking time.