Chop the shallots, put them in a saucepan and fry them with the mushrooms in the olive oil until they are golden brown. Add the stock and wine (if used) with the herbs. Simmer till reduced by half. Add the Espagnole sauce and simmer very gently for 10 min. Strain, add the redcurrant jelly.
Serve with game or duck “en casserole”.