Spray a small skillet with non-stick cooking spray.

Add sliced shallots and mushrooms to the skillet.

Cook over medium heat until the shallots and mushrooms are just tender, about 3 minutes.

Transfer the cooked mixture to a blender.

Add the remaining ingredients: pressed or minced garlic, diced tomato, red wine vinegar, vegetable stock, extra virgin olive oil, minced fresh dill, minced fresh tarragon, freshly ground pepper, and salt.

Blend until smooth.

Store tightly covered in the refrigerator for up to a week.