Peel the vegetables, wipe the mushrooms with a damp cloth. Cut the onion into segments, leave the baby carrots whole, cut ordinary carrots into pieces. Chop the garlic. Cut the mushrooms in half, leave the small ones completely.

Heat the oil in a frying pan. Put onions, sprinkle with sugar, cook over medium heat until golden brown. Add mushrooms and garlic. Cook, stirring, for another 10 minutes. Add carrots, thyme, bay leaf, garlic pepper, tomato paste to the mushrooms, pour in the wine and mix.

Add salt to taste, cover the pan and simmer on low heat for 40 minutes. Season to taste, if necessary, and serve with mashed potatoes.