I would take about 1 to 1.5 cups of dried mushrooms (wild mushroom mix, oyster mushrooms, or whatever you like) and reconstitute them in 3 cups of boiling water. While that is going on I'd take a couple of chopped shallots and saute them in 6 Tbs of butter over low to medium heat, then add 6 Tbs of flour and stir to make a roux. Once the roux is ready, whisk in the mushroom stock and bring to a boil while stirring. Chop the reconstituted mushrooms and add to the mix.

But usually I have so many other things going on for Thanksgiving I'm looking for quick and easy. The dried mushroom method is definitely quick and easy.

dried mushroom's are easy to keep on hand.

slice up fresh mushrooms and saute in a little butter salt& pepper. Pour in some red or white wine and let it cook down till most of the wine has cooked off. Then I add a little cream or half&half and cook till it thickens up a little then serve over the steaks. Adding a pinch of tarragon works well also.

That simply involves sauteeing them in a bit of butter, a bit of salt, and a little worcestershire sauce after they start to brown up.

...very fine and simmering them in a bit of stock, then adding to the sauce or gravy.

....and that could be very useful.

http://www.superiortouch.com/retail/products/better-than-bouillon/premium-bases/35/mushroom-base

The link is for a green bean casserole, but the mushroom gravy was amazing!!! Even better on day two.

http://www.foodnetwork.com/recipes/guy-fieri/green-bean-casserole-with-homemade-mushroom-gravy-recipe/index.html

Steep them in boiling water. Let them sit at least 20 minutes. Of course you will use the mushrooms, but the prize is that tea. Use it in your gravy. It will be the soul of the sauce.

I rather combined some, chopping the stems, used some veggie broth, sauted fresh mushrooms with butter and scallions first. Added lots of fresh sage and thyme. Everyone raved about it so I guess I did alright.
Thanks for all the help! I'm going to change it up and include a few more ideas next time, wasn't brave enough to use wine this time, but I might give it a whirl and tarragon is an interesting idea. Plus I haven't found a good mushroom stock (haven't really looked, but it may give it some punch that the veggie broth doesn't, and dried mushrooms definitely sound easy). Thanks again.