In a wide, deep frying pan or Dutch oven, heat the olive oil over medium heat and cook the onion until wilted and lightly browned, about 12 – 15 minutes. Stir in the garlic.

Add the mushrooms, stir to coat in the oil and combine with the onion-garlic mixture. Raise the heat and pour in the wine. Bring to a boil, reduce heat, and add the herbs, salt, pepper and cayenne. Cover and simmer for about 10 – 12 minutes, until the mushrooms are tender. If there is too much liquid in the pan, stir in a tablespoon of tomato paste about 5 minutes before removing from heat. Remove the bay leaves and oregano sprigs and serve.