Mushroom Stew Recipe

• 1 package button mushrooms
• 1/2 package cremini mushrooms
• 1/2 package oyster & shiitake mushrooms
• 1/2 white onion
• 2 medium carrots
• 1 large leek
• 3 tbsp minced garlic
• 4 tbsp olive oil
• 1 tbsp tomato paste
• 1 tbsp flour
• 1.5 cups vegetable broth
• 1 cup dry red wine
• Salt and pepper, to taste

Chop up all of the vegetables. Heat 2 tbsp olive oil in a skillet. Add the mushrooms and onion. Let caramelize for 3 minutes. Season with salt and pepper. Add the remaining olive oil. Then add the carrots, leek, and garlic. Sauté for 5 minutes on low. Add the tomato paste and flour and stir well. Now add the vegetable broth and red wine. Bring to a simmer then cook on low for 30 minutes, stirring often. Serve over mashed potatoes or with warm, buttered cheddar cheese buns.