In a large skillet, melt the butter over medium heat. Then, incorporate the minced garlic, shallots, salt, black pepper, dried thyme, and dried parsley.
Stir the mixture for about 30 seconds until it becomes fragrant. Next, add the sliced mushrooms and sauté for approximately 5 minutes, until they are tender.
Pour in the red wine, beef broth, and add the bay leaf. Bring the mixture to a gentle boil and let it simmer for about 15-20 minutes until the liquid reduces by about 1/4.