UPDATED: TO POOR MUMS: MUSHROOM GRAVY:

8 TO 10 CUPS OF MUSHROOM AND CHICKEN GRAVY WITH CHARDONNAY:

1 CUP OF LOUIS JADOT UNOAKED CHARDONNAY

1 CUP OF ORGANIC QUINOA FLOUR

8 CUPS ORGANIC, FAT-FREE CHICKEN BROTH, SODIUM-FREE

12 TBL OF ORGANIC, BROWN RICE BRAN OIL BUTTER (SUBSTITUTE WITH CREAM OF CHICKEN SOUP, ORGANIC, MSG-FREE, AUTOLYZED YEAST EXTRACT-FREE, FAT-FREE, SODIUM-FREE)

4 STRIPS OF FINELY-MINCED, TURKEY BACON, OVEN-BAKED, DRAINED, USDA ORGANIC, REDUCED-SODIUM, REDUCED-FAT
(SUBSTITUTE WITH BOILED, FINELY-MINCED, VEGAN OR TURKEY BACON) 

5 CUPS/40 OUNCES OF RECONSTITUTED, FINELY-MINCED, PORCINI, CREMINI, CEPE, AND CHANTARELLE MUSHROOMS

2 CUPS OF NONFAT, EVAPORATED MILK, UNSWEETENED, UHT PASTEURIZED

2 TBL OF SALT-FREE, CAVENDER'S ALL-PURPOSE, GREEK SEASONING

1/3 CUP OF ORGANIC SHALLOTS, FINELY-MINCED

1/3 CUP OF RAW, SASHIMI GRADE, SEA URCHIN ROE (FULLY-PUREED, BEFORE BEING FULLY-COOKED IN THE CHARDONNAY, MUSHROOM GRAVY)
SUBSTITUTE WITH ESCARGOTS, FRENCH-STYLE, FINELY-MINCED, DEPENDING UPON YOUR ENTREE

http://www.saveur.com/article/Recipes/Escargots-Bourguignonne-Snails-in-Garlic-Herb-Butter

THE BUTTER CAN BE SUBSTITUTED WITH ITALIAN PESTO.