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Lightly clean the mushrooms with a mushroom brush and a wet paper towel.
Place the mushrooms in a bowl and add enough water to cover them. Put a plate over them to weigh them down and keep them underwater. Rinse each Mushroom under running lukewarm water.
Add the mushrooms to a large pot. Cover with water. Add a plate over the top that will fit INSIDE THE POT to ensure the mushrooms get an 8-hour or overnight soaking.
Heat a large skillet on medium heat. Add the butter and let it melt. Toss in the onions, garlic, and cracked black pepper. Cook on medium heat, stirring until the onions soften, about 5-7 minutes. Do not brown or caramelize the onions.
Remove the plate from the mushrooms, and add the onion mixture to the pot. Add in the table salt and white wine. Stir.
Cover the pot and bring the mixture to a simmer. Simmer for about 8 hours.
At about 6 hours in, remove the cover and bring the heat up to medium. Cook for the remaining 2 hours.