Here's a recipe from foodtv.com. I'm sure you could alter it to include mushrooms. There were other recipes there, too, that you might want to look at.
RED WINE REDUCTION
Recipe courtesy of Gourmet Magazine
1 Spanish onion, coarsely chopped
1 carrot, coarsely chopped
1 stalk celery, coarsely chopped
1 Granny Smith apple, coarsely chopped
2 cloves garlic
2 tablespoons grapeseed oil
1 750 milliliter bottle Burgundy
2 cups Port
1 cup chicken stock
In a medium saucepan, caramelize the onion, carrot, celery, apple, and garlic in the grapeseed oil. Add the Burgundy and the Port and simmer over medium heat for 2 hours. Strain and place in a small saucepan with the chicken stock. Continue to simmer over medium
heat for 1 hour, or until reduced to 1/2 cup.
Yield: 1/2 cup Back
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