INGREDIENTS
6 tbsp
olive oil
2 lb
white mushrooms
2 cups
pearl onions
1 serving
kosher salt
1 1/2 cups
leek
2
carrots
3
garlic cloves
1 tbsp
tomato paste
2 1/2 tbsp
flour
1 1/2 cups
dry red wine
1 1/2 cups
vegetable broth
1 tbsp
soy sauce
3 larges
thyme
1
bay leaf
1 cup
oyster mushrooms
1 serving
smoked paprika
1 serving
polenta
1 leaf
flat-leaf parsley