Creamy Mushroom Stew
This creamy mushroom stew is warm, comforting, and fresh tasting. Serve with a piece of crusty bread to soak up any lingering sauce.

Melt butter in a large skillet over medium heat.

Stir in onions and carrot and cook for about 3 minutes.

Add mushrooms stirring occasionally and cook for about another 5 minutes.

Stir in the peas garlic and thyme.

Keep cooking until the moisture from the mushrooms starts to evaporate about 4 minutes.

Stir in the beef broth sherry soy sauce and tomato paste until well combined.

Reduce heat to medium-low and simmer for about 5 minutes.