gregfountain 
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Easy recipe:
Sauté 2-3 diced Shallots over medium heat until soft then add 2-3 cloves of minced garlic. Add 30ish sliced mushroom (sorry didn't weight them), and sauté until the liquid in the mushroom has released and is mostly evaporated - stir frequently. Add about a tablespoon of flour and mix well - cook until the flour has absorbed - stir frequently. Add a tablespoon of soy sauce and mix well, then add 3-4 cups of beef stock and simmer until the liquid has reduced to a thick consistency. Sprinkle in your favorite herbs - I use Thyme. Take off heat and allow to cool and thicken. The soy sauce and stock provides enough saltiness for us but you can add more to the mushrooms while cooking them if you wish, especially if using low sodium stock. Enjoy!
To get more fancy, you can substitute a dry white wine or sherry instead of the soy sauce, just make sure to cook off the alcohol.
I served these over Tri-tip steaks, which is something I didn't even know existed until I moved to Washington 
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