In a large soup pot or Dutch oven over medium heat, work in batches to brown the mushrooms.
Heat ½ to 1 Tbsp (7. 5 to 15 ml) of olive oil and add a single layer of mushrooms.
Cook until well-browned, about 3 minutes per side.
Transfer the cooked mushrooms to a separate bowl and repeat the process until all mushrooms are browned.
Return all the browned mushrooms to the pot and stir in the minced garlic.
Cook until fragrant, about 1 minute.
Pour in the red wine and beer to deglaze the pot. Use a wooden spoon to scrape up any flavorful browned bits that have stuck to the bottom.
Add the mushroom broth, fresh thyme, liquid aminos, vegan Worcestershire sauce, tomato paste, bay leaves, onion, carrots, parsnips, and potatoes.
Stir everything together to combine.
Increase the heat to bring the stew to a boil.
Once boiling, reduce the heat to low, partially cover the pot, and let it simmer for about 30 minutes, or until all the vegetables are tender.
Stir occasionally to prevent sticking.
Before serving, find and discard the two bay leaves. Ladle the hot stew into bowls and garnish generously with freshly ground black pepper and chopped parsley.
Don't crowd the mushrooms in the pan.
Searing them in a single layer in batches is the key to developing a deep, meaty flavor and texture; overcrowding will cause them to steam instead of brown.
