Red Wine Mushroom Sauce

In a large skillet, heat olive oil over medium-high. Add shallot and thyme and cook until shallot is soft, about 3 to 5 minutes, stirring frequently.

Stir in mushrooms; cook until golden.  Add 2 tablespoons butter, flour and tomato paste.  Stir to coat.  Add wine and cook until nearly evaporated.  Stir in broth, soy sauce and Worcestershire sauce.  Simmer until thickened, about 3 to 4 minutes. 

Add remaining tablespoon of butter and season with salt and pepper. Serve immediately.