Shiitake and cremini mushrooms sauté with shallots and garlic until deeply caramelized, then white wine reduces away and stock simmers with oat flour into a thickened, parmesan-ready pan sauce.
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In large pan, heat oil over medium flame. Add shallots and garlic, lower heat, and sauté for 1-2 minutes . Add mushrooms with salt to pan and sauté until well caramelized, stirring only occasionally, 10-15 minutes .
Add wine to pan, turn up heat, and until wine has evaporated.
All flour to pan. Stir until incorporated. Add stock and until sauce is thickened, about 10 minutes .
Season with additional salt and pepper, if needed.
Add cheese to taste, if using.
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