We’re starting with the bourguignon. Rehydrate (soak) your dried shiitakes. Get a pan on the stove, mid to high heat. Add the margerine and olive oil. Dice 2 onions and add to pan. Add pinch of salt. Mince the garlic and add.
Once translucent transfer to bowl.
Cut the mushrooms and add to the pan. Cook out all the liquid (this might take 10 minutes!).
Add the onion and garlic back in.
Cut the carrots. Add to the pan. Stir.
In the food processor or attachment to your hand mixer, add the sun dried tomatoes. Pulse a few times until a paste. Add to pan. Stir.
To the same processor, add the walnuts and pulse a few times until large crumbs. Add to the pan. Stir.
In the processor again, add the rehydrated shiitakes, pulse a few times. Add to the pan. Stir.
Add the tomato purée and stir.
If opting for it, add the Marmite and stir.
Add the bay leaves, thyme, and sage. Add cracked black pepper.
Add the flour, stir well.
Add the red wine, stir.
Add the water, put on a medium heat and let reduce and simmer. Let simmer for 2 hours. Cover with lid once reduced to a sauce-like consistency.