1. To make the bouquet garni, tie together a mix of fresh sage, rosemary, and thyme sprigs with kitchen twine. Set it aside.
2. Preheat oven to 400F.
3. Wash the mushrooms in a colander thoroughly to remove any dirt or residue. Gently pat dry to remove excess moisture.
4. Toss mushrooms in oil, salt, and pepper.
5. Roast on a parchment paper or foil lined baking sheet for about 10 minutes.
6. Let cool completely.
7. To make the Mirepoix, add onion, celery, carrot, and garlic into small bits in a food processor.
8. Cook the mirepoix mix in a pot with the blend of oils over medium-high heat.
9. Add the cooked mushrooms to the food processor and pulse until they are in small bits.
10. Add the mushrooms and bouquet garni to the mirepoix mix.
11. Add the wine and tomatoes to the pot and reduce mixture to a simmer.
12. Let simmer for about 45 minutes.
13. Season with salt and pepper to taste. Enjoy immediately over pasta or polenta or freeze it for up to 6 months.

Reccomended Wine Pairings:

• 2020 Mourvèdre