The Never-Enough-Mushroom Vegetarian Gravy

From the Chicago Tribune. I made turkey croquettes for dinner, but had no gravy and no pan drippings. This recipe was in the Sunday paper. It takes longer than other recipes, but the flavor is worth it. The author described how her brother created this recipe to help her feel more included at Thanksgiving dinner.

• Ready In: 2 hrs 15 mins
• Serves: 8

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)

Directions

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.