In large sauté pan on Wolf cooktop over medium high heat, place oil. Sauté mushrooms and shallots. Cook for 4-5 minutes, or until golden brown. Deglaze the pan with Madeira wine, and allow to reduce by half. Add beef stock and slightly reduce liquids. Sprinkle in the thyme and rosemary, and swirl in butter to coat. Add salt and pepper to taste.