Mushroom Bourguignon (Pinterest simply kitchen.com)

 9 oz baby onions

9 oz baby carrots

1-3/4 lb. Mushrooms (cut into chunks) 

1 cup vegetable stock

3/4 c red wine

2 TB tomato paste, or purée

1 small bunch of thyme

 2 bay leaves 

Black pepper

4 cloves garlic mince

1 TB oil

Peel baby onions and eliminate the tops and tails, leave whole  Heat the oil in large pan, then add mushrooms, onions, and carrots. Cook over moderate heat for 5-10 minutes, adding garlic in the last few minutes. The mushrooms must be tender and have released their juices. The carrots and onions will be hard. Add wine and turn the heat down to low. Simmer for a couple of minutes. Add the rest of the ingredients. Mix well. Bake 375  for 30 minutes or until carrots and onions are cooked and to your liking.