Red Wine Braised Roots Vegetables and Mushrooms

• 123 cups red wine
• 1/4 ounce mushrooms, dried any kind
• 4 pounds mixed vegetables roots, assorted and peeled
• 8 ounces mushrooms any kind, if too large, chop into 1 inch pieces
• 2 large onions yellow or red, sliced
• 2 teaspoons thyme dried
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 1/4 teaspoon black pepper freshly ground, or to taste
• 3 1/2 cups stock mushroom or vegetalbe, low-salt
• 4 each bay leaves

1. Preheat oven to 350F.
2. Put the red wine in a small saucepan and heat until steaming.
3. Remove from the heat, add dried mushrooms and let stand while you prepare the root vegetables.
4. If you use carrots, cut into 3-inch pieces.
5. If you use parsnips, quarter lengthwise and remove the woody core if you want, then cut into 3-inch pieces.
6. Cut any round roots (beets, turnips, rutabaga or celeriac) into 1-inch-wide wedges.
7. Place the roots, white mushrooms and onions in a large (12-by-15-inch) roasting pan.
8. Line a sieve with cheesecloth or a coffee filter and place over a measuring cup or small bowl.
9. Strain the wine mushroom mixture through the sieve, reserving the wine.
10. Coarsely chop the mushrooms and whisk them into the wine along with thyme, tomato paste, salt and pepper.
11. Pour over the vegetables, add broth and bay leaves.
12. Cover the roasting pan with the lid or foil.
13. Bake, stirring every 30 minutes, for 1 1/2 hours.
14. Uncover and continuing baking, stirring every 15 minutes, until the vegetables are very tender, about 30 minutes more.
15. Take out of the bay leaves.
16. Serve warm.

red wine, mushrooms, mixed vegetables roots, mushrooms, onions, thyme, tomato paste, salt, black pepper, stock mushroom, bay leaves

Taken from recipeland.com/recipe/v/red-wine-braised-roots-vegetabl-49985 (may not work)