Serve this with bread or a grain, to soak up the tasty sauce. Both dried and fresh mushrooms are called for in this recipe, but they are optional. This braises for a couple of hours, so plan accordingly.

1 1/2 c red wine
1/4 oz dried mushrooms, such as porcini (about 1/3 c)
4 lbs assorted root vegetables, peeled if necessary (celeriac)
8 oz white mushrooms, halved if large
2 large onions, sliced
2 T chopped fresh thyme, or 2 t dried
1 T tomato paste
1 t salt
1/4 t ground black pepper
4 c broth
4 bay leaves

1. Preheat oven to 350ºF.

2. Place wine in a small saucepan and heat until steaming. Remove from heat, add dried mushrooms and let stand while you prepare the vegetables.

3. Cut carrots and parsnips, if using, into 3-inch chunks. Cut any round roots (beets, turnips, celeriac) into 1-inch-wide wedges. Place the roots, fresh mushrooms, and onions in a large (12-by-15-inch) roasting pan.

4. With a slotted spoon, remove soaked mushrooms from liquid. Set aside. Line a sieve with cheesecloth or a coffee filter and place over a measuring cup or small bowl. Pour liquid through the sieve, reserving wine. Coarsely chop soaked mushrooms and add to wine along with thyme, tomato paste, salt, and pepper. Whisk to combine.

5. Pour wine mixture over vegetables. Add broth and bay leaves. Cover roasting pan with foil. Bake, stirring occasionally, for 1 1/2 hours. Uncover and continue to oven braise, stirring once or twice, until the vegetables are very tender, about 30 minutes more. Discard bay leaves and serve.