Start by preparing the ingredients

1. Dust the mushrooms with a brush or paper towel to remove the dirt, then cut them into 1-inch (2.5 cm) pieces.
2. Peel and cut the carrots into 0.3-inch (1 cm) small cubes.
3. Shred the leek thinly.
4. Mince the shallots thinly and crush the garlic cloves.
5. If you have homemade vegetable broth, use it! Otherwise, prepare 4 cups (1 liter) of vegetable broth by following the instructions on the vegetable bouillon cube package. 

Make the stew

1. In a large pot or a Dutch oven, heat 3 tablespoons (30 ml) of extra virgin olive oil over high heat. The oil must be really hot to make the mushrooms golden and crispy.
2. Add the mushrooms and 1 teaspoon of sea salt and sauté until golden brown, about 10-15 minutes. If the mushrooms release too much water, feel free to scoop the excess water out of the pot to fasten the cooking process. 
3. Transfer the sautéed mushrooms to a large bowl and set aside.
4. In the same large cooking pot, heat 3 tablespoons (30 ml) of extra-virgin olive oil over medium heat. Add the carrots and cook until they have softened (about 10 minutes). Stir regularly with a wooden spoon.
5. Add the leek and one teaspoon of sea salt and cook until the leek is translucent (about 5 minutes)
6. Add the minced shallots, crushed garlic, bay leaves, and thyme sprigs and continue cooking until the shallots become translucent.
7. Add the veggie broth and red wine and let simmer for 45 minutes over medium-low heat.
8. Add the tapioca starch or cornstarch diluted with water to the sauce and continue cooking for 5 minutes while stirring.
9. Add the mushrooms and pepper to the sauce and stir well to coat the mushrooms. 
10. To serve, ladle the piping hot Mushroom Bourguignon Stew into serving bowls and sprinkle chopped parsley on top. You can accompany this dish with a variety of options. I suggest roasted potatoes, mashed potatoes, plain basmati rice, or even long pasta such as Linguine, Parpadelle, or Tagliatelle.
11. Enjoy with a glass of your favorite Pinot Noir!