Slice the mushrooms and zucchini.

Mince the garlic.

Rehydrate the dried ancho chile by soaking it in warm water until softened.

Puree the rehydrated ancho chile in a food processor until smooth, adding a little water if needed.

In a pan, cook the mushrooms, garlic, black pepper, and oregano in vegetable broth until the mushrooms are cooked through.

Add the sliced zucchini to the pan and continue cooking for a few minutes until slightly softened.

Stir in the ancho chili puree.

Simmer for 5 to 10 minutes, allowing the flavors to meld together.