Mushroom Demi-Glace Gold Sauce

Taken from http://reluctantgourmet.com/skwdmsh.htm:

2 tablespoons shallots
2 oz. Butter (1/2 stick)
1 pound assorted wild mushrooms, (shitake, cremini, …whatever is available)
1/2 cup Red Wine
1.5 oz Demi Glace Gold dissolved in 6 fl oz hot water
Salt and Pepper to taste

Melt butter in a sauce pan and sauté shallots until transparent, approximately 2-3 minutes. Add red wine, preferably something you may be sipping while you are preparing this meal.

Add mushrooms. Cook until tender and wine has reduced to an essence. Add demi-glace and stir (with a whisk if you have one) until combined with the shallots. Simmer until the sauce has thickened, approximately 8-10 minutes or until it is thick enough to coat a spoon.