WICKED MUSHROOMS

Servings: 4

2 cups vegetable broth
1 onion, chunked
1 green bell pepper, chunked
1 ½ pounds mushrooms, cut into quarters
2 bay leaves
¼ teaspoon thyme
1 tablespoon soy sauce
1 cup red wine
¼ cup tomato paste
1 tablespoon parsley flakes
freshly ground pepper to taste


Place ½ cup of the vegetable broth in a large pot. Add the onions and bell pepper. Cook, stirring occasionally, for 5 minutes. Add the mushrooms, bay leaves and thyme. Cook for an additional 10 minutes, stirring occasionally. Add the remaining broth and other ingredients. Simmer slowly, uncovered, over low heat for at least 60 minutes longer until the liquid becomes a thick sauce. Remove the bay leaves and serve hot over brown rice or other whole grains or potatoes.