Step 1Heat the oven to 375 degrees.
Step 2Rinse the rice well, then boil rice, according to directions, in salted water with the bay leaf until the rice just begins to "pop," about 40 to 50 minutes. Do not overcook. Drain any excess water and place the rice in a large bowl.
Step 3In a large saute pan heated over medium-high heat, melt 1 tablespoon butter. Cook the onion and celery just until the onion is translucent, 6 to 8 minutes. Remove from heat and season with one-fourth teaspoon salt and several grinds of pepper. Toss the onions and celery with the rice and set aside.
Step 4Heat the same saute pan over high heat. Melt the remaining tablespoon butter, then add the mushrooms. Saute the mushrooms, stirring frequently, until cooked through and lightly browned, about 6 minutes. Stir in the wine and cook, scraping any flavoring from the base of the pan. Continue to cook, stirring frequently, until the wine is absorbed by the mushrooms or evaporates, 2 to 3 minutes. Remove from heat and toss the mushrooms with the rice mixture.
Step 5Stir in the sage and garlic with the rice, mixing well, then stir in 2 cans of the cream of mushroom soup. Add additional soup, if desired, for a more moist dressing (we used 2 1/2 cans).
Step 6Place the dressing in a 13-by-9-inch baking dish or casserole and bake until bubbly and lightly toasted on top, about 30 minutes. Cool slightly, then toss the dressing to fluff it before serving.