@babylove - Don't get discouraged. Deglazing with any liquid is a technique that takes some getting used to. The burnt flavor you got was from already burned drippings in the pan not from the actual deglazing.
You need to remove all burnt particles before you add any liquids to your pan. You basically want a clear liquid with small cooked particles and some bits and pieces that you can scrape from the bottom of the pan that are not already burned.
Start with a medium high temperature then add your wine and bring it up to a boil scraping and stirring constantly. Once you get a boil then reduce the heat to a simmer and reduce the wine down to about half what you started with.
You should end up with a thick syrupy like paste that is the basis for your sauce, then you can add your mushrooms and whatever other ingredients you intended to use.