Mushroom/hazelnut Gravy

In a pan, dry saute a handful of crushed hazelnuts until lightly toasted and fragrant. Add 4 Tbsp butter and 4 tbsp flour, stirring constantly, until it becomes a darkened roux, 8-10 minutes. Add a handful of thinly sliced onion and cook until it softens. (Add a little more butter if necessary to prevent burning.) Add the mushroom water and two cups of chicken stock (or two more cups veggie stock), to the roux/onion mix. Add 1/4 cup robust red wine, or 3 tbsp dry sherry. Add a handful of the rehydrated mushrooms, finely chopped. Simmer awhile, and add some salt and pepper. Puree the solids, and pour the entire mix thru a strainer. Simmer and reduce by 1/4, or more, to desired consistency. Add more wine, salt, pepper, etc. to taste. (Optional: add a little cream, maybe 2 tbsp, at the very end.)