Take a roaster in which brisket can fit and mix together soup mix, wine, water and flour and allow it to blend it well. Also add in thyme, orange peel, marmalade, pepper, basil, sugar, and garlic. Spoon some of the sauce over the top of the brisket. Cover and bake it for 4 hours and check it by piercing with a fork until it gets tender. If sauce bubbles fast, cut down oven to 275 degrees F.
Now remove from oven and put brisket on a sheet of heavy foil. Take sauce in a bowl, cover it and refrigerate. When brisket has cooled, wrap it in foil and place it in refrigerator. Brisket and sauce can also be refrigerated separately all night.
Collect solidified fat from sauce and remove it. Cut thin pieces of brisket against the grain. Overlap slices of brisket in a flat, ovenproof dish that is sufficient enough to hold them. Pour some sauce over meat. You can refrigerate brisket up to 2 days and can bring to room temperature before reheating brisket.
Preheat oven to 325 or 350 degrees F. Also incorporate mushrooms to brisket, basting with sauce. Bake brisket covered with foil, for 40 to 50 minutes. Heat until mushrooms gets tender.