Slice shallot thinly, slice and chop mushrooms to desired size.
Saute shallot and mushrooms in the olive oil over high heat until shallot is translucent the mushrooms begin to shrink.
Remove from heat and sprinkle the flour on the mixture and stir in until the flour absorbs the fat and juices and no white flour is visible.
Return the pan to medium heat and stir in the Beef Consomme, wine and Worcestershire Sauce and stir continuously until the sauce begins to thicken. Season with black pepper and reduce to desired consistency.