The Never-Enough-Mushroom Vegetarian Gravy

• 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)

1. 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.
2. Add garlic, if using, and saute 2 minutes, or until softened.
3. Pour in 5 cups water, bring to a boil, reduce heat and simmer 30 minutes.
4. Blend with an immersion blender (or in blender or food processor, in batches).
5. 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.
6. Remove bay leaf and adjust seasoning, if necessary.
7. 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.

olive oil, onions, garlic, white button mushrooms, portabella mushrooms, white wine, salt, ground black pepper, bay leaf

Taken from www.food.com/recipe/the-never-enough-mushroom-vegetarian-gravy-267825 (may not work)