In a stock pot or other large pan, heat a few teaspoons of oil to coat the bottom and when hot add the mushrooms, carrots, and onions. Cook for about 10 minutes on medium heat until the onions start to turn translucent. Add the garlic and cook about 60 seconds.
Add the tomato paste, red wine, and stock then then turn up the heat until it boils and turn it immediately down to a simmer.
Cook on a low heat for 20-30 minutes, or until the carrots and onions are cooked to your liking. Season and serve hot with bread, mashed potatoes, rice, or pasta.
0 servings