Soak 1 bag dried porcinis in port, sherry, madeira or wine for 20-30 minutes. While soaking, you can:
Finely chop 1-3 cloves of garlic.
Chop 1 onion.
Slice 2-3 lbs assorted mushrooms. (This works with just one kind of mushroom, too, but I think it's more interesting if there's a variety.)
Melt half a stick of butter over medium heat. Saute garlic and onion until soft. Add fresh mushrooms and cover until they release their liquid. Uncover and cook until most of the liquid is gone. Pour liquid from porcinis into pan and add another half stick of butter. Chop porcinis and add them to the mixture. Stir in 1-3 tablespoons of Better Than Boullion (vegetable or beef stock) to taste. Reduce until there's approximately as much liquid as you want (more liquid if serving with bread for dipping or over pasta, less if you're just eating it alone), add a bit of cream to finish.
Muck around with this "recipe". It's hard to go wrong.