Mushroom Stew - Dan Buettner

Ingredients

• 2 1⁄2 pounds assorted Japanese mushrooms, such as stemmed shiitake caps, maitake, and trimmed enoki
• 1 cup dry sake or dry white wine, such as pinot gris
• 1 cup vegetable broth
• 2 tablespoons soy sauce, preferably a Japanese bottling
• 1 tablespoon oyster sauce
• 1 teaspoon tomato paste
• 1 teaspoon Asian red chili paste, such as sambal oelek
• 3 tablespoons peanut oil, sesame oil, or extra-virgin olive oil
• 4 medium shallots, peeled and diced
• 2 tablespoons minced garlic
• 1 teaspoon dried thyme, optional
• 1 bay leaf