Quick Weekday Pasta Sauce: Fresh Mushroom and Herbs


  • 1 package mushrooms, sliced
  • fresh herbs (I used what I have, chives. sage is a great alternative. or tarragon)
  • 1 tsp dried parsley
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • 1 cup+ chicken stock
  • 1 tbs butter
  • salt and pepper


  • Heat skillet over medium high. Once pan is hot, add a tsp of cooking oil and heat until shimmering. Saute mushrooms and shallots until just soft. Add garlic, herbs, butter, saute another 3 min or until garlic is fragrant.
  • Add white wine and let it cook off. 3-4 min.
  • Add chicken stock and more butter if you want a richer sauce. Adjust consistency with chicken stock.
  • salt and pepper to taste.

You’ll want to start your water for the pasta first. This sauce cooks quickly so the pasta should be done just in time. Drain pasta and add to sauce. Toss and miss over medium low heat until well coated. Ravioli works great too. Especially butternut squash ravioli and sage if you have it!

Optional: add a few handfuls of spinach into the pan when you add the pasta. Toss unil spinach is wilted.


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