Wild Mushroom Sauce

4 tablespoons butter

¼ cup finely chopped shallots

2 ounces portobello mushrooms

sliced

2 ounces crimini mushrooms

sliced

2 ounces shiitake mushrooms

sliced

2 ounces morel mushrooms

sliced

2 ounces chanterelle mushrooms

sliced

½ cup red wine

6 fluid ounces beef demi glace

salt and freshly ground black pepper to taste