Stir-fry oyster mushrooms and shallots in very hot extra-virgin olive oil.
Add the pink berries.
Add the red wine and boil down to half of the original quantity.
Add all other ingredients and simmer at low heat for 8-10 minutes.
Mix togehter with the cooking cream until well blended.
Decorate with a cedar branch.
Serve with a beet risotto or rosemary-seasoned duchess potatoes with a pink peppercorn garnish.