Using meat glaze will give this sauce more depth of flavor and body; without it, the woodsy mushroom flavor dominates.
Heat in a skillet over high heat:
      2 tablespoons olive oil
Add and cook until soft, about 10 minutes:
      8 ounces mushrooms, wiped clean and thickly sliced
      1 shallot, minced
Add, bring to a boil, and cook until reduced by half, about 10 minutes:
      1 1/2 cups dry red wine, such as Merlot or Zinfandel
      1 tablespoon meat glaze (optional)
Remove from the heat, skim the surface, and swirl  in:
      4 tablespoons butter, preferably unsalted, softened
Season with:
      Salt and ground black pepper to taste
Serve warm.