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Prepare the mushrooms: oyster mushrooms cut into strips, button mushrooms, quartered, finely chop the shiitake mushrooms, dried mushrooms and chop them into dust.
Slice the onion as small as possible, grate the carrots and celery to the grater as small as you can.
In hot oil saute onion until glassy. Stir in the grated carrots and celery, add some broth and let it simmer for about 10 minutes. Then add two sheets of dried bay leaves and two cloves of crushed or finely chopped garlic and cook for another 2-3 minutes.
In the mixture add the oyster mushrooms, add a little broth and cover and cook on medium heat for 10 minutes. Then add the mushrooms (I have them in a separate pan grilala in a little olive oil, but this step is optional), shiitake and add chili powder (as much as you love quo, but not too zaljutiti), two teaspoons sweet paprika and 1 dl crushed tomatoes . Season with salt and pepper and let simmer for another 30 minutes.
Toward the end of cooking, add 2 dl red wine and let it cook until the wine has evaporated, about 15 minutes. After that, add the dry ingredients in the stew mushrooms that blend in a powder, finely chopped parsley and 2 tablespoons sweet or sour cream. Remove from heat and let stand covered for another 10 min.
Serve with dumplings old bread that you cook in a loaf in foil, cut into thick slices.
NOTE: If you serve the stew with dumplings is not necessary to add the potatoes, otherwise thicken a little potato and so serve. Since the onion, carrot and celery very finely chopped / grated dish is not necessary to thicken by adding a roux or flour.. Enjoy ;)