Vegetable Ragout - Untested

https://www.myrecipes.com/recipe/harvest-vegetable-ragout?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

 
5 teaspoons olive oil (divided)
3 cups butternut squash (diced peeled)
2 cups leek (1/2-inch-thick sliced)
1 1/2 cups sliced carrot (1-inch-thick)
1 1/2 cups parsnip (1/2-inch-thick sliced)
1 cup celery (1/2-inch-thick sliced)
10 garlic cloves (halved)
2 bay leaves
2 thyme sprigs
1 tablespoon tomato paste
1 tablespoon all-purpose flour
1 cup dry red wine
1/2 cup vegetable broth
19 ounces chickpeas (garbanzo beans, drained)
3/4 teaspoon salt (divided)
1/2 teaspoon black pepper
1/4 cup fresh parsley (chopped)
6 portobello mushrooms
thyme sprigs (optional)

1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Combine squash and next 5 ingredients (squash through garlic), and sauté for 8 minutes or until lightly browned, stirring frequently. Add bay leaves and 2 thyme sprigs, and stir in tomato paste. Stir in flour and wine, reduce heat to medium-low, and cook for 5 minutes. Stir in the broth and chickpeas. Cover and simmer 20 minutes or until vegetables are tender. Stir in 1/2 teaspoon salt, pepper, and chopped parsley. Discard bay leaves and thyme.
2. Step 2
3. Discard mushroom stems; slice caps. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sliced mushrooms, and cook 5 minutes, stirring constantly. Sprinkle with 1/4 teaspoon salt. Serve ragout over mushrooms. Garnish with additional thyme sprigs, if desired.