Quickie improv to use some pork from the freezer.
Cut some pork shoulder across the grain into bite-sized pieces. Brown the pieces well in olive oil then set aside. Add diced yellow carrot and sliced leek to the pan and cook until the carrots soften. Sprinkle over some flour and let cook another minute or so. Add red wine and let reduce by about half. Add the pork, dried porcinis, some veggie bouillon, bay leaf, rosemary, thyme, and black pepper and let simmer until the pork is tender.
We ate this over brown rice with a big salad on the side.