INGREDIENTS
5
Bay leaves
8 cups
Cremini mushrooms
6 cloves
Garlic
6
Portobello mushrooms
3
Red onions
1 tsp
Rosemary, dried
1 tsp
Thyme, dried
3 1/2 cups
Tomatoes, canned
1/2 tsp
Mustard, dry
6 1/2 tbsp
Flour
1/2 tsp
Sea salt
1/2 tsp
White pepper
4 cups
Red wine, dry