In a saucepan, heat 1 tablespoon butter, when heated, add shallots or onions and cook until soft and add the mushrooms and the salt and cook until they have released their water (this could take 7 to 10 minutes).

Add the fresh or dried herbs and garlic, cook for about 15 to 20 seconds, add the vinegar and wine and let it reduce until about half of it remains. Add stock and cook for 15/20 minutes.

Add cream and parsley.

Adjust the thickness of the sauce with butter or cornstarch and at the last minutes add more butter as you like it.