Rehydrate the Porcini Mushrooms by soaking them in hot water for about 15 minutes. Chop into smaller pieces once tender.

In a large skillet, heat 2 tablespoon of olive oil over medium heat. Add the onion, carrots, and bell pepper, sauté for 3-5 minutes until tender.

Add the sliced cremini mushrooms, minced garlic, thyme, and oregano. Cook for 7-10 minutes until mushrooms have released their liquid.

Incorporate the chopped porcini mushrooms and stir in 2 tablespoon of tomato paste. Cook for an additional 3 minutes.

Pour in the red wine and reserved mushroom liquid. Bring to a boil, then reduce heat and simmer for 10 minutes until reduced by half.

Combine 2 tablespoon of vegan butter and flour to make a paste, then stir into the sauce, cooking until thickened.

Season with salt and pepper to taste, serve over vegan mashed potatoes or pasta, and garnish with chives.