Step 1

In a small saucepan or skillet, saute the mushrooms and garlic in the oil over medium high heat for 4 minutes, watch to make sure you don't burn the garlic.

Step 2

Reduce heat to medium. Add the rest of the ingredients. Bring to a simmer.

Step 3

Allow the mixture to simmer for 8 minutes then reduce heat to low.

Step 4

With a slotted spoon, remove the mushrooms and garlic. Place them into a strainer or cheesecloth, where you can press or squeeze as much juice as possible from the mushrooms and garlic back into the sauce.

Step 5

Increase the heat to medium and allow the sauce to reduce by 1/4 (about another 6 minutes).

Step 6

Store the sauce in a sealable jar or container and refrigerate.