In a bowl, soak the mushrooms in warm water for at least 1 hour, longer is better. Remove mushrooms. Save the water it will make a nice mushroom broth to use in other recipes.
In a sauce pan melt butter and add oil. Cook shallots/onions until translucent. Add garlic and mushrooms. Cook until the mushrooms are warm and garlic is golden. Add flour and stir coating everything equally. Add the wine, heavy cream and one cup of the mushroom broth. Add sage and seasonings. Let simmer until the sauce thickens, stirring occasionally so it won’t burn or stick to the bottom of the pan.
Toss sauce with one pound cooked fresh pasta, I prefer Fettuccine. Serve with a glass of 2017 Mediterranean Vineyards Pinot Grigio and your favorite sides!