Add butter to a large pan or cast iron skillet over medium heat.

Add onion and cook until softened, about 3 minutes.

Add garlic and mushrooms and cook for 5-7 minutes, until mushrooms are brown and crisp on the edges.

Add a splash of white wine to deglaze the pan.

Reduce heat to medium low and add thyme, rosemary, parsley, sage, salt, and pepper. Stir well and cook for a few minutes, until the herbs are well mixed and fragrant.