Instructions: Heat olive oil and butter in a medium saute pan over medium-high heat until butter is melted. Add shallots and cook, stirring, until soft and translucent.

Add mushrooms and cook, stirring, until mushrooms are browned. Add wine, salt and pepper and cook a few minutes longer until wine has been soaked up by the mushrooms. Add sage and broth. Bring to a boil. Lower heat to medium and simmer 20-30 minutes, until sauce is reduced by about half. Remove from heat and stir in truffle oil.

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