– 2 Tablespoons extra virgin olive oil – 2 small carrots, about 1 cup, cut in medium cubes – 1 large onion, peeled and quartered {1 cup pearl onions, peeled and ends trimmed} – 2 garlic cloves, finely minced – 2 pounds brown crimini mushrooms, sliced – 3 Tablespoons vegan butter, unsalted {you use regular if you don't want it to be vegan} – 1 teaspoon dried oregano – 1/2 teaspoon dried thyme {or 1 teaspoon fresh leaves} – 2Tablespoons tomato paste – ¾ cup dry, full bodied red wine – 1 cup vegetable broth – 1 teaspoon soy sauce – Sea salt, if needed – Black pepper, if needed – Mashed potatoes for serving – Fresh thyme and parsley for serving