Step 1

Place olive oil, leeks and garlic in a saute pan or skillet. Season with salt and ground black pepper. Saute until the leeks are soft, about five minutes, over medium heat.

Step 2

Stir in the diced tomato, tomato paste and wine, if using, and mix well. When all visible liquid in the pan has evaporated, add the rice flour to the pan and mix it in. The vegetables should quickly absorb all the flour.

Step 3

Add the mushrooms to the pan and mix well. Let the mushrooms cook for about five minutes, stirring occasionally.

Step 4

Stir in the dried herbs and mushroom stock or vegetable stock or water. Mix well, cover, and let the stew cook for 5 minutes to thicken and for the flavors to meld. Check for salt and peppers and add more if needed.

Step 5

Stir in the parsley and mix it in. Serve the mushroom stew hot or warm.