Instructions
1. Heat a big pot over medium heat. Add 3 tablespoon of the butter and swirl to coat the bottom of the pan. Add the garlic and onions and saute, stirring until soft, about 5 minutes.
2. Add all the mushrooms and saute until soft, 8 to 10 minutes. Season with salt and pepper, to taste. Add the wine, stir, and cook until the wine is reduced by half, about 5 minutes.
3. Add the stock, Bragg's, and thyme, and simmer until reduced by half, about 25 to 30 minutes. Stir in the remaining butter and correct the seasonings.
Brown Rice:
1. Boil 12 cups of salted water, and add 6 C rice. (If no brown rice do white rice, 1 cup water to 1 cup rice)
2. Serve ragout over brown rice, with a large salad, too!