The recipe suggests serving over mashed potatoes, but there is no reason it couldn't be served with rice, or other grain, or quinoa. It does look good.

Adapted from “15 Minute Vegan Comfort Food,” by Katy Beskow (Quadrille, 2018).

Ingredients
2 tablespoons extra-virgin olive oil

1 pound 5 ounces cremini mushrooms, brushed clean and halved (quartered if large)

6 shallots, halved lengthwise

1 carrot, scrubbed well and cut into coins

1 clove garlic, crushed

½ teaspoon dried thyme

½ teaspoon dried rosemary

Sea salt

Freshly ground black pepper

1 tablespoon flour

1½ to 1¾ cups red wine, preferably zinfandel or cabernet sauvignon

1 tablespoon ketchup

Steps
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the mushrooms and cook for 10 minutes, stirring occasionally, until softened and fragrant. Transfer the mushrooms to a bowl.

Add the remaining oil to the pan, then add the shallots and carrot; cook for 4 minutes, until the carrot begins to soften. Add the garlic, thyme, rosemary and a generous pinch each of the salt and pepper. Cook for 1 minute more, then sprinkle in the flour, stirring to coat.

Pour in 1½ cups of the wine and the ketchup, stirring to incorporate. Cook until thick, 2 to 3 minutes.

Spoon the cooked mushrooms and any juices into the saucepan and cook briefly just to warm through. If the sauce has thickened too much, stir in up to another ¼ cup of wine to keep it loose. Taste, and add more salt and/or pepper as needed.

Serve warm.

Unfortunately, another pay to read post.

I think I will try it too!