2 tablespoons olive oil
3 cloves roasted garlic (and mash into paste)
¼ teaspoon oregano
1 sprig rosemary
½ cup canned cranberry sauce (jellied or whole berries)
½ cup red wine, such as Merlot
¼ cup Worcestershire sauce
¼ cup soy sauce
Salt and coarse-ground pepper
4 tablespoons butter
Slice mushrooms and shallot thinly (the width of a penny works).
Heat olive oil over medium-high heat. Saute the shallot until half-translucent (don't caramelize). Add mushrooms. Cook until they release water. Add garlic. Continue to heat until garlic is heated but don't let it brown. It will emulsify into the sauce but over cooking will bring in a bitterness.
Add oregano, rosemary, cranberries, wine, Worcestershire sauce and soy sauce. Heat until boiling, and then reduce to an aggressive simmer. Add salt and pepper to taste. Reduce, stirring regularly, until the sauce thickens. When it does, add butter and simmer a few more minutes. Serve warm over beef, pork poultry.