Cook the mushrooms in the butter for about 5 minutes on medium heat. Stir in the shallots and cook a few more minutes. Mix in the flour with a wooden spoon and brown the mixture for several minutes, stirring with the spoon.
Add the wine and the bouillon and bring to a boil, stirring all the time.
Add the herbs, salt (may not be needed) and pepper and simmer for about 15 minutes.
