2  medium-large Portabello mushrooms, cut in 1/2 inch dice
 1 pound white mushrooms, quartered
 1 yellow onion, chopped
 2 cloves garlic, minced
 1 cup vegetable or chicken stock
 1 1/2 cups Burgundy or a red table wine of your choice
 1 1/2 teaspoons dry thyme leaves
 salt and pepper
 olive oil for sauteeing
 flour
 
 Put the flour and Portabellos into a bag and shake to coat.  Saute the
 onion in olive oil until it begins to get limp. Add the garlic and
 Portabello. Saute for a while longer to brown the mushrooms slightly. Add
 the other mushrooms, more oil if too dry (the Portabello take up olive oil
 like eggplant does). Add a little vegetable or chicken stock, deglaze the
 pan and add the rest of the stock and the wine. At this point the liquid
 should be pretty soupy. Stir in the thyme and pepper and cook slowly until
 the liquid reduces to a gravy-like consistency. Add salt to taste. 
 We had ours over bow-tie pasta, but boiled red potatoes or rice sounds good
 too. Next time I'll soak some dried mushrooms and add them (chopped) and
 their soaking water.

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