Wash the mushrooms, if using Shiitake remove stems, and thinly slice. Set aside.

Bring a pot of salted water to a boil then add the pasta and cook until just tender, drain, and set aside.

While the pasta is cooking, heat a large non stick pan on medium heat and add the butter and garlic. Cook the garlic until fragrant, maybe 1 or 2 minutes but do not let the garlic or butter brown.

Now add the mushrooms and cook until nicely browned and any water they released has cooked off.

Reduce heat to low or medium low and add the flour, continue to cooking, stirring often until the flour turns golden brown.

Whisk in the stock and whisk until all the flour has dissolved into the stock, then add the thyme, sage, season with black pepper as desired. Increase the temp to medium or medium high, as the sauce starts to simmer, it will thicken.

Stir in the cream and let the sauce simmer and taste and adjust salt as desired, this will depend on the type of stock or broth you used.

Mix in the pasta to the sauce and turn the heat down to low and let the pasta heat through.

Serve as a main by itself or with baked fish or grilled sausages.