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Source: makingthymeforhealth.com/vegan-mushroom-bourguignon-2/
Makes about 4 servings

Ingredients:

• 1 ounce dried porcini mushrooms
• 16 ounces sliced mushrooms (such as cremini)
  
• 2 Tablespoons olive oil, divided
  
• 1 yellow onion, finely chopped
  
• 2 carrots, peeled and chopped
  
• 1 red bell pepper, cored and diced
  
• 4 garlic cloves, minced
  
• 1 teaspoon dried thyme
  
• 1 teaspoon dried oregano
  
• ½ teaspoon salt and pepper
  
• 2 Tablespoons tomato paste
  
• 1 cup full bodied dry red wine
  
• 2 Tablespoons vegan butter
  
• 2 Tablespoons flour or gluten-free flour
  

Directions:

1. In a measuring cup, add one cup of hot water along with the dried mushrooms and set aside.
2. In a large pot, warm one tablespoon of olive oil over low to medium heat. Add the sliced mushrooms and cook for 3 minutes. Transfer them with their juices to a plate and set aside.
   
3. To the same pot over medium heat, add the remaining tablespoon of olive oil along with the onion, carrot, bell pepper, garlic, thyme, oregano, salt & pepper and cook for 5 minutes.
   
4. Remove the dried mushrooms from the measuring cup while reserving their liquid. Discard any hard pieces then finely chop the rest.
   
5. Add them to the pot along with the cooked mushrooms and 2 tablespoons of tomato paste.
   
6. Stir everything together and cook for another 5 minutes. Pour in the red wine and the mushroom liquid then bring to a boil. Allow to cook for 10 minutes, until liquid has reduced by half, then reduce heat to low.
   
7. In a small bowl, combine the vegan margarine and the flour by mashing them together with a fork. Add it to the pot and stir together until the sauce thickens.
   
8. Serve warm with mashed potatoes, top with chopped chives and enjoy!