In a saucepan, heat stock along with the dried mushrooms and simmer to soften.
Heat a large heavy skillet or Dutch oven over medium-high heat with EVOO, 4 turns of the pan. Add the mushroom caps, and cook until darkened and softened, 12-15 minutes. Add onions, peppers, celery, garlic, bay leaf, crushed red pepper flakes, marjoram or oregano, salt and pepper, and cook 8-10 minutes more to soften. Stir in tomato paste, cook 1 minute, add wine and reduce a minute or 2.