1) Melt 3 Tablespoons of butter over medium heat in a heavy sauté pan. 2) Add the sliced mushrooms. Stir to coat with the melted butter. 3) Mince the cloves of garlic; set aside while the mushrooms cook. 4) Cook the mushrooms for about 10 minutes, stirring occasionally, until the liquid from the mushrooms has evaporated. 5) Add the garlic, and cook for two more minutes. 6) Remove the pan from the heat. Spoon the mixture into a bowl; set aside to cool for several minutes. 7) In a food processor or blender, puree the mushrooms until they are fine little bits. 8) Melt the two remaining tablespoons of butter in the sauté pan over medium heat. 9) Add the flour to the melted butter, and stir constantly for a minute. 10) Add the mushrooms to the pan, and stir them into the flour for another minute. 11) Add the stock, cream, wine, and seasonings. 12) Cook for about 12 minutes, stirring frequently, until thickened. 13) Remove the pan from heat. Allow the gravy to cool slightly before serving. 14) Spoon over biscuits, toast points, vegetables, or the protein of your choice.