Shitake Mushroom Gravy

Cover shitake mushrooms with 3 cups hot water and let stand for about 20 minutes. Remove from water, strain liquid and set aside. Cut coarse stem end off of mushrooms and discard. Slice mushroom caps into 1/4 inch strips. In a large skillet, melt 2 tablespoons butter over medium-high heat. When butter is hot and bubbly, add onions, garlic and mushrooms. Saute 8 minutes, stirring frequently. Add sherry, paprika and soy sauce and cook 1 minute before transferring mushroom mixture to a bow. Melt 4 tablespoons butter in pan over medium-high heat. When butter is hot and bubbly, add flour and whisk, stirring and cooking 5 minutes. Meanwhile, heat reserved mushroom liquid or stock to almost boiling. Slowly add hot mushroom liquid or stock to butter and flour mixture. Cook until thickened, stirring frequently, about 5 minutes. Stir in sauteed mushrooms mixture, parsley, salt and pepper. Taste, and adjust seasonings. Serve as is or blend in food processor blender until smooth.