Slice or chop the leek into rounds or small pieces and rinse in a bowl of cold water. Drain well. Preheat a heavy pot over medium heat and sauté the leeks in a drizzle of olive oil with a pinch of sea salt until wilted.
1 medium leek
Add the chopped carrots and continue cooking until they begin to soften a bit and the leeks start to get some caramelization.
4 carrots
Stir in the flour then add the red wine and bring to a simmer while mixing well. Add the tomato paste and cook for a few minutes until the wine starts reducing then add the vegetable stock, bay leaf and thyme sprigs. Cook for a good 15 minutes until the carrots have softened to your liking.
2 tbsp flour, 2 tbsp tomato paste, 8 sprigs fresh thyme, 2 bay leaves, 2.25 cups vegetable broth, 3/4 cup red wine
Meanwhile rinse and cut the mushrooms into quarters or larger pieces to your liking.
3 lb baby bella brown mushrooms
Preheat the largest skillet you own over medium heat and add a drizzle of olive oil, the mushrooms and a pinch of sea salt. Work in batches if needed to not overcrowd the pan.
3 lb baby bella brown mushrooms
Turn up the heat as needed and allow the mushrooms to cook down until all the water has evaporated. At this point add another drizzle of olive oil and toss to coat well. Continue cooking until the mushrooms start to brown a bit.
Push some of the mushrooms to the side, drizzle a little olive oil in the center and add the minced garlic. As soon as you start to smell it use a spoon and toss to coat well with the rest of the mushrooms for about 30 seconds or so. Taste and season with more sea salt at this point if desired.
6 cloves garlic
Transfer the garlic mushrooms to the pot with the red wine gravy and combine.
Adjust seasonings and serve over fluffy mashed potatoes garnished with fresh parsley and some red chili flakes for heat.
1/4 cup Italian parsley, S & P to taste