Gather your ingredients.
Heat the olive oil in a large casserole dish on medium heat. Add the leek and shallots and cook for 5 minutes or until starting to soften. Then add the garlic, thyme, paprika and bay leaf with a big pinch of salt and pepper.
Stir to combine and cook for a 2-3 minutes to infuse the flavours.
Add the mushrooms and mix into the flavoured vegetables.
Cook the mushrooms for 10 minutes, or until most of the liquid has been released.
Add the red wine and passata and and bring to a simmer.
Cook for 15-20 minutes, or until the sauce has thickened. Add balsamic vinegar to taste, then add the parsley.
Finish with extra parsley and serve with sourdough toast (optional).