Rehydrate the Porcini Mushrooms by combining one cup of hot water with the dried porcini mushrooms, soaking for about 15 minutes.

Sauté the Fresh Vegetables by warming olive oil in a large pot, and cooking onion, carrot, and red bell pepper for about 3 minutes until translucent.

Cook the Mushrooms and Aromatics by adding sliced cremini mushrooms, minced garlic, dried thyme, and dried oregano, cooking for 7-10 minutes until tender.

Incorporate the Porcini and Tomato Paste by chopping the rehydrated porcini and adding them with the tomato paste, cooking for an additional 3 minutes.

Add the Wine and Mushroom Liquid by pouring in the red wine and reserved porcini liquid, boiling then reducing to a simmer for 10 minutes.

Thicken the Sauce by mashing vegan butter with flour, adding to the pot until smooth and thickened.

Serve and Garnish by ladling over mashed potatoes or pasta and finishing with cracked pepper and chives.