Preheat your pan to high with the Tablespoon of oil and Tablespoon of butter then add your mushrooms and let them cook, stirring occasionally, until they're reduced by about a third. This should take 7 to 10 minutes.
Turn the heat down to medium high, add your shallots, stir them in, and continue cooking until shallots are translucent.
Add additional Tablespoon butter, herbs, salt, pepper, wine, stock, stir to incorporate.
Turn heat to high, and let the liquid come to a boil for 2 to 3 minutes to cook off some of the wine.
Turn heat down to medium, add corn starch slurry, and stir until sauce just begins to thicken.
Adjust seasoning if needed, serve garnished with chopped chives (or other fresh herbs of your choosing). Enjoy!
