Cadillac Cowgirl Mushrooms

These are very, very rich...but very, very good. Serve them with a steak! (Recipe to follow)

6-8 Oz Whole Mushrooms (your choice - I used Baby Bellas)
1 Cup Beef Broth
4 Oz Red Wine (I used Cabernet Sauvignon. You can use any kind or red cooking wine.)
1/4 Tsp Salt
1/2 Tsp Pepper
1/2 Tsp Thyme
1 Large Shallot, diced
1 Tbsp Olive Oil
1 Tsp Butter
Sprinkle of flour

In a medium to large saute pan, heat the olive oil. Put the shallots in and sprinkle a litte flour over them (about an 1/8 tsp), turn the heat down on medium low and cook until tender (don't brown or burn them). After they're tender, add the mushrooms, thyme, salt, pepper and cook until the mushrooms start to release they're liquid and become tender. At this time, add the beef broth and wine and turn the heat up to high to reduce the liquid. Reduce the liquid so that it's not runny (hence the flour) but not thick (like a paste), and has the consistency of a sauce. Add a teaspoon of butter, let it melt, stir everything around and serve.