04Add vinegar and quickly stir to coat evenly. Add tomato paste and cook one minute.05Stir in red wine marinade, scrape bottom of pot to release stuck brown bits.06Reduce heat to medium low and cover simmering for 30 minutes or until carrots are tender. Stir occasionally.07Add water if too dry before done.08Add mushrooms and 3/4 cup water and simmer 10 minutes or until tender.09Remove bay, season with salt and pepper, sprinkle with parsley if desired and serve over rice.