Preheat the oven to 350 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Cut garlic and onion into a fine dice. Remove gills from mushroom cap using a spoon. Chop mushroom cap, carrots and potatoes into roughly 1" cubes. Stem thyme. Cut parsley into a dice.

In large pot, heat 2 Tbsp. olive oil over medium-high heat. Add garlic and onions and sauté for 2-3 minutes, or until the onion is translucent. Add the diced potato, carrot, mushroom, chopped thyme (reserving a pinch for garnish), bouillon cube, and two cups of water and bring to a boil. Stir occasionally to dissolve the bouillon cube.

Once boiling, reduce the heat to low, add Pimentão paste, mustard, and liquid smoke to taste (things can get smoky quickly:be sure to taste as you go). Cover with a lid and simmer 25 minutes. Stew is ready when the potatoes and carrots are fork tender. Salt and pepper to taste.

Cut the baguette in half and place on the prepared baking sheet. Lightly brush with olive oil and a dash of salt and pepper, if desired. Bake in the oven until baguette halves reach desired crispiness. Remove from oven and keep warm until ready to serve.

Spoon a generous helping of the stew into soup bowls. Garnish with fresh parsley and any remaining thyme. Serve alongside a toasted baguette half.