In large saucepan cook mushrooms, shallots, garlic, curry powder, and crushed red pepper in hot oil until mushrooms are tender. Add the 3/4 cup chicken broth, the soy sauce, and nutmeg; bring to boiling. In small bowl stir together wine or additional chicken broth and cornstarch; add to saucepan. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Makes 2-1/2 cups sauce.