INGREDIENTS
6 tbsp
olive oil
2 lb
mushrooms
2 cups
pearl onions
1 serving
kosher salt and pepper
1 large
leek)
2
carrots
3
garlic cloves
1 tbsp
tomato paste
2 1/2 tbsp
flour
1 1/2 cups
wine
1 1/2 cups
vegetable broth
1 tbsp
soy sauce
3 larges
thyme branches or
1
bay leaf
1 cup
oyster mushrooms
1 serving
paprika
1 serving
polenta
1 leaf
flat parsley