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Whisk together the miso paste, dry porcini and 300ml of just boiled water. Set to one side.
Heat 1 tbsp of oil in a large non-stick frying pan over a high heat. Add the half the mushrooms and a good pinch of salt and pepper. Leave for two minutes to start to colour and then cook, stirring occasionally, for 4-5 minutes until nearly cooked through and a little golden. Remove the pan and set to one side. Repeat with the rest.
Add the remaining oil to pan. Add onions and mix well. Cook, stirring occasionally, for 5-6 minutes until soft. Add the garlic and mix well.
Add the porcini mushroom and miso liquor, tomato puree, paprika and cooked mushrooms to the pan. Mix well and bring to the boil. Cover, reduce the heat to low and cook for 25-30 or until the mushrooms are tender.
Remove the lid from the pan and crank the heat up to medium. Cook, stirring occasionally for 1-2 minutes until the liquor has nearly evaporated by half. Add the lemon and vegan sour cream. Mix well and serve with chives.