The Never-Enough-Mushroom Vegetarian Gravy - cooking recipe

Ingredients

3 tablespoons olive oil
2 large onions, chopped
1 -2 garlic clove, minced (optional)
2 lbs white button mushrooms, sliced
8 ounces portabella mushrooms, sliced
1 cup white wine
1 teaspoon salt
ground black pepper, to taste
1 bay leaf (optional)

Preparation

Heat the oil in a 5 quart pot on medium heat. Add the onions and saute until caramelized, about 20-30 minutes, stirring and scraping the bottom of the pot occasionally.
Add garlic, if using, and saute 2 minutes, or until softened.
Pour in 5 cups water, bring to a boil, reduce heat and simmer 30 minutes.
Blend with an immersion blender (or in blender or food processor, in batches).
Add the mushrooms, wine, salt, pepper, bay leaf and 2 cups water. Bring to a boil, occasionally pushing the mushrooms into the liquid. Reduce heat and simmer 45-60 minutes, or until of desired thickness.
Remove bay leaf and adjust seasoning, if necessary.
Note: I added some rehydrated wild mushrooms, and used the soaking liquid as part of the water. I also added some fresh chopped thyme before serving.