Heat oil in a skillet over medium high heat. Cook shallots until tender and golden, about 5 minutes.
Add garlic and cook just until fragrant (do not let garlic brown), about 30 seconds. Add mushrooms, salt and pepper and saute until golden, about 8 minutes.
Drizzle with vinegar, thyme and tarragon. Cook 1 minute. Sprinkle with brandy if using. Serve warm.
Use immediately or store, covered in the fridge for up to 3 days.