Stewed royal champignons with vegetables

1. Pre-washed and dried mushrooms cut into plates.
2. Peel the onion and garlic. Cut the onion into half rings, squeeze the garlic through a press.
3. Cut the peeled carrots and potatoes into small pieces.
4. Turn on the oven to preheat to 180 degrees.
5. Heat half of the wine in a large frying pan, put the mushrooms in it. Stirring constantly, wait until they turn brown, then put them on a plate.
6. Pour the remaining wine into the pan, put the onion and garlic. Also, stirring constantly, wait until the onion turns brown. Put it on a separate plate.
7. In a small bowl, mix the flour, sage and basil. Pour in 50 ml of broth, mix until smooth and pour the resulting mixture into the pan where the mushrooms and onions were cooked.
8. Very slowly (the heat should be medium) pour in the remaining broth, stirring constantly.
9. Bring the mixture to a boil, put potatoes, carrots in a frying pan, add salt and pepper, Worcestershire sauce. If necessary, add a little more broth.
10. Put the mushrooms and onions in a frying pan, then pour everything together into a cauldron (duck house, pot), add sprigs of rosemary and thyme.
11. Put it to bake in the oven for 1 hour. If you put it in a pot, the oven should be cold.

Serve the dish hot. Enjoy your appetite!