Portobello Pot Roast

1 1/2 pounds portobello or other mushrooms, rinsed and dried; chopped into large pieces (or left whole if small).

2 Tablespoons olive oil

1 Tablespoons Bragg’s liquid aminos or tamari soy sauce

1 Tablespoon dry red wine

Salt and pepper to taste

12 baby red skin potatoes scrubbed and left whole (or two large baking potatoes, cut into large pieces)

1 medium onion, peeled and quartered

2 large (or 4 medium) carrots, washed and cut into large pieces

4 celery stalks, washed and cut into large pieces

2 bell peppers, washed, cored, and cut into large pieces

1 cup dry red wine

2 cups water

2 cubes vegetable bouillon (preferably “beef” flavored)

1 small tin tomato paste

Several sprigs fresh rosemary and thyme (or a teaspoon of each dried)

2 dried bay leaves

more salt and pepper to taste

Preheat oven to 400. Combine mushrooms, olive oil, soy sauce, 1 Tablespoon wine, and salt & pepper in a large (cast iron) pot (or crock pot) and toss to coat. Spread on a baking sheet and roast in oven approximately 30 minutes.

Meanwhile, place remaining ingredients into large pot, bring to boil over high heat, then cover and reduce to low. Add roasted mushrooms and simmer several hours/all day, stirring occasionally. Serve with good bread.