Ingredients

• 1 1/2 cups red wine
• 1/4 ounce dried mushrooms, such as porcini
• 4 pounds assorted root vegetables, peeled (see Tip)
• 8 ounces white mushrooms, halved if large
• 2 large onions, sliced
• 2 tablespoon chopped fresh thyme, or 2 teaspoons dried
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 4 cups mushroom broth, (see Shopping Tip) or reduced-sodium beef broth
• 4 bay leaves

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Cooking Directions

Step 1

Preheat oven to 350°F.

Step 2

Place wine in a small saucepan and heat until steaming. Remove from the heat, add dried mushrooms and let stand while you prepare the vegetables.

Step 3

If using carrots, cut into 3-inch pieces. If using parsnips, quarter lengthwise and remove the woody core, then cut into 3-inch pieces. Cut any round roots (beets, turnips, rutabaga and/or celeriac) into 1-inch-wide wedges. Place the roots, white mushrooms and onions in a large (12-by-15-inch) roasting pan.

Step 4

Line a sieve with cheesecloth or a coffee filter and place over a measuring cup or small bowl. Strain the wine-mushroom mixture through the sieve, reserving the wine. Coarsely chop the mushrooms and whisk them into the wine along with thyme, tomato paste, salt and pepper. Pour over the vegetables; add broth and bay leaves. Cover the roasting pan with foil.

Step 5

Bake, stirring occasionally, for 1 1/2 hours. Uncover and continuing baking, stirring occasionally, until the vegetables are very tender, about 30 minutes more. Discard bay leaves.