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1
Heat the butter in a large frying pan over medium-high heat until foaming.
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2
Add the mushrooms and shallots and season with salt and pepper.
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3
Cook, stirring rarely, until the mushrooms are slightly browned and soft, about 5 minutes.
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4
Reduce the heat to medium, sprinkle in the flour, and stir to coat the mushrooms.
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5
Cook, stirring occasionally, until the flour is lightly toasted, about 3 minutes.
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6
Add the wine and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan.
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7
Cook until the wine is completely reduced, about 30 seconds.
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8
Slowly pour in the broth or stock and whisk until smooth.
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9
Bring to a boil and cook, stirring occasionally, until the gravy has thickened and coats the back of a spoon, about 2 minutes.
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10
Remove the pan from the heat and stir in the cream.
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11
Taste and season with salt and pepper as needed.
