In a large skillet heat the butter together with the olive oil over medium heat. Add sliced mushrooms and cook for about 3 to 5 minutes until the mushrooms brown a bit. Add the red wine, cream and vegetable stock. Season with salt, pepper and oregano. Cook for a couple minutes, the sauce will thicken and may evaporate a bit, so don't cook it too long.
Boil the gnocchi according to package instructions.