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1. In a microwave-safe bowl, heat white wine on high-heat setting for 3 to 5 minutes. Place dried mushrooms in wine and let sit for 10 minutes to rehydrate.
2. With a slotted spoon, transfer mushrooms to a food processor, reserving liquid. Cover and process until the consistency of coarse paste.
3. In a large bowl combine pureed mushroom, 2/3 cup reserved mushroom liquid, and remaining ingredients. Mix thoroughly and pour in a 4-quart slow cooker.
4. Cover and cook on low-heat setting for 3 to 4 hours, stirring once halfway through. Makes 12 servings.