In a medium sized saute pan over medium heat, melt the butter. Add in the mushrooms and saute until cooked through and lightly golden brown. (If using minced garlic instead of roasted garlic, add in now and cook until fragrant.)

Add in the flour and whisk until incorporated and there are no lumps. Let cook for one minute. De-glaze pan with the wine, continuing to whisk. Add in the au jus, herb paste, garlic and pepper. Break up the cloves of garlic with the whisk. Continue to whisk and let gravy come to a boil. Boil for a couple minutes until thickened, taste and adjust seasoning if needed. Serve and enjoy!