Heat a large dutch oven oven over medium heat and add the vegan butter and olive oil. Once they are melted together and shimmering, add the onions and carrot, season with salt and pepper, and stir well. Continue to cook for about 5 minutes or so, stirring occasionally, until they are soft.

Add the garlic and continue to stir until the garlic becomes fragrant. Now toss in the bay leaf, rosemary, and sprigs of thyme.

Add the mushrooms all at once and stir well to combine. Season with salt and pepper, then allow to cook down for about 5-10 minutes, until the mushrooms have begun to shrink down and are releasing their moisture.

Make a well in the middle of your pot, and add the tomato paste into it. Dissolve the miso paste into your vegetable stock, and add about a cup of it, along with the wine, into the pot as well. You should have stock and wine coming just to the top of the mushrooms. Stir, cover, reduce heat and allow to stew down for about another 5-10 minutes, adding more moisture if needed.

Once the stew begins to thicken and darken, stir together your flour or cornstarch with about the same amount of stock until no lumps remain. Carefully begin to add this slurry to your stew, a little at a time, cooking it out, until you get your desired gravy consistency.

Taste and adjust for seasoning.

Serve atop noodles or potatoes, along with a side salad.

Can be made a day in advance, and maybe even tastes better the next day.