Portabello dish based on boeuf Bourgogne

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.