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In a large skillet, heat the 1 Tablespoon olive oil over medium-high heat. Add the 1 pound mixed mushrooms and cook, undisturbed, until browned, about 3 minutes. Stir the mushrooms, then continue to cook until browned all over, about 3 minutes longer. Transfer to a bowl.
Reduce the heat to medium and add the 1 Tablespoon butter to the skillet. Once the butter is melted, add the 1 shallot and cook until translucent, about 2-3 minutes.
Add the 2 cloves garlic and cook for 30 seconds, until fragrant. Add the 1 Tablespoon tomato paste and cook 1 minute longer. Stir in the 2 Tablespoons flour and cook 1 minute longer.
Add the ½ cup dry red wine, 1 cup beef stock, 1 teaspoon paprika, and ½ teaspoon dried thyme. Bring to a boil over medium-high heat, then reduce the heat and simmer for 5 minutes.
Stir in the ⅓ cup heavy cream, 2 teaspoons balsamic vinegar, 1 teaspoon dijon mustard and the mushrooms. Season with salt, and pepper, to taste.