Mushroom Bourguignon

1 and 1/2 pounds mixed mushrooms, like cremini, shiitake, oyster, and/or maitake
About 4 tablespoons extra virgin olive oil, divided
1 teaspoon smoked paprika
3 small/medium carrots (about 1/2 pound), peeled and sliced on a diagonal
1 medium yellow onion, cut into 1/3-inch-thick half-moons

1/2 teaspoon fine sea salt, divided

3 medium garlic cloves, minced

1 tablespoon tomato paste

2 tbsp all purpose flour

1 and 1/2 cups mushroom, vegetable, or other broth

1 and 1/2 cups dry red wine (pinot noir, cab sauv, malbec)

2 tbsp white miso

Ground black pepper to taste

Minced parsley, for garnish

Quarter cremini mushrooms, and shred shiitake, oyster, and/or maitake mushrooms with your hands into bite-size bits.
Heat 2 tablespoons oil in a Dutch oven or another large, heavy-bottomed pot over medium heat. Add half of the mushrooms with 1/2 teaspoon smoked paprika. Sauté until the mushrooms are browned all over, stirring occasionally, about 10 minutes. Take the mushrooms out and set aside. Repeat with the second half of the mushrooms. Then set all the mushrooms aside.
Add a splash more oil to the pot, if needed, and add the carrots, onion, 1 teaspoon thyme, and 1/4 teaspoon salt. Cook until the vegetables are starting to soften and caramelize, 5 to 7 minutes.
Stir in 3 minced garlic cloves and 1 tablespoon tomato paste, and cook for about 30 seconds. Incorporate 2 tablespoons flour and cook for another 30 seconds.
Add 1 1/2 cups wine and stir to deglaze the pot. Then add 1 1/2 cups broth, as well as 2 tablespoons miso, lots of pepper, the remaining 1/4 teaspoon salt, and all the mushrooms. Cover tightly with a lid and bring to a boil. Then reduce the heat to low and gently simmer with the lid ajar until the carrots are softened and the sauce is thick – stirring occasionally – about 30 minutes. Taste and adjust the seasonings, if needed. Garnish with parsley.