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Mix the ingredients for the sauce in a small bowl. Set aside.
Pour the olive oil into a heavy saucepan, add the garlic and sauté over low-heat until tender.
Add the chili pepper and mushrooms and increase the heat.
Cook, stirring constantly, until the juice has been drawn out of the mushrooms. Season and continue to simmer on a moderately high heat for about 10 minutes, stirring occasionally, until the juice has evaporated.
Sprinkle the flour over the mushrooms and stir to blend well. Remove from the heat and slowly add the sauce ingredients, stirring it in thoroughly.
Return the pan to he heat and bring to a boil, stirring constantly. Simmer for five minutes, until you have a fairly thick sauce.
Serve hot.