Mushroom gravy for your leftovers

This mushroom gravy recipe from Whole Foods was great with these changes today: I soaked a couple handfuls of dried mushrooms in a cup of water first for 20 minutes instead of using fresh, and sauteed an onion and fresh garlic instead of no onion and roasted garlic. I pureed everything with a stick blender after the 15 minute simmer. This was a surprisingly rich tasting thick gravy that would work well on chicken, turkey or even as the sauce in a vegetarian pot pie. You could easily make it vegan by using a fat other than butter for the saute step.