Outback Copycat Mushrooms

Yesterday I made some mushrooms that to me tasted exactly like what you get at Outback when you order a side of their mushrooms. A few weeks ago I made a Chicken with Wine recipe that included mushrooms that tasted just like Outback's. So I kind of combined that recipe with Pioneer Woman's Burgundy Mushrooms recipe, and this is what I came up with. Of course I didn't measure anything. These mushrooms were so good. I will definitely make them again!

Basically I melted about 4 T butter in an enameled cast iron stockpot, sautéed 2 diced shallots and 4 minced garlic cloves until soft and translucent but NOT brown. Added 3 packed of small white mushrooms (if you can't find small white mushrooms, maybe cut large white mushrooms in half), lots of red wine, water, chicken base & beef base (or you could omit the water and add chicken & beef broth, or use bouillon not base), fresh ground pepper, dash of garlic salt, dash of Worcestershire, dash of soy sauce, generous dashes of Maggi (which I know Outback uses because I saw it in their kitchen once during a tour), and some dried thyme. Brought to a boil, reduced heat to a simmer, covered and cooked for about 3-4 hours or so. Removed the lid, brought to a moderate boil, and reduced down for about an hour. These were just truly incredible. I can't wait to make them again!