Finely chop the onion, garlic, carrot, and celery.

Clean and slice the mixed mushrooms.

In a large skillet, heat the olive oil over medium heat.

Add the chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes until softened.

Add the sliced mushrooms to the skillet and cook for another 10 minutes until they release their moisture and start to brown.

Pour in the red wine (if using) and cook for 2-3 minutes until slightly reduced.

Add the vegetable broth, thyme, oregano, bay leaf, salt, and pepper. Bring to a simmer.

Reduce heat and let it simmer for 30 minutes, stirring occasionally.

Remove the bay leaf and adjust seasoning if necessary.

Serve over pasta or polenta, garnished with fresh parsley and grated parmesan cheese.