2 pounds shiitake mushrooms (stemmed), caps wiped clean (may substitute maitake or oyster mushrooms)
1 pound turnips, cut into quarters (may substitute baby turnips, each cut in half; see NOTE)
1 medium carrot, scrubbed well, then sliced into 1/4-inch rounds
1 cup diced onion
1/4 cup olive oil
2 tablespoons minced garlic
Sea salt
Freshly ground black pepper
2 cups dry red wine
2 cups no-salt-added vegetable broth, preferably homemade
1 tablespoon chopped fresh thyme leaves