Prep Station → Slice mushrooms paper-thin, dice shallots, smash garlic—gather thyme and peppercorns in cheesecloth sachet if desired.

Dry Roast → Heat large pot over high; add mushrooms in one layer—no oil—cook 5 minutes until deeply browned and liquid evaporates.

Shallot Sweat → Lower to medium; add olive oil and shallots—cook 3 minutes until translucent and sweet.

Garlic & Herb → Stir in smashed garlic, thyme sprigs, bay leaf, peppercorns—toast 1 minute until fragrant.

Deglaze Magic → Pour red wine around edges; scrape fond vigorously—reduce by half (2 minutes).

Broth Base → Add vegetable broth; bring to gentle simmer—skim any foam for clarity.

Gentle Reduction → Lower heat; simmer uncovered 10 minutes—flavors concentrate without clouding.

Strain Silk → Remove solids with fine mesh sieve; press gently—return clear jus to pot.

Final Season → Taste and adjust salt; simmer 2 more minutes if thicker jus desired.

Serve Elegance → Ladle warm into small bowls for dipping or drizzle over roasted veggies—garnish with thyme leaf.