White Mushroom Sauce on Linguine Pasta

I was not feeling all that well last night and my girlfriend made sure that I was going to be alright. I think she did amazing at it even though it wasn't much, but it's the thought that counts. So today on my way home from work, I stopped by the store and picked up some Mushrooms since I was going to whip up some amazing food for her dinner today. So let me know what you think!

Ingredients
Pasta
bunch of Linguine Pasta
Italian Herb Mix
Sea Salt

Mushrooms
1 lb White Button Mushrooms
3 Shallots
1/2 stick Butter
1/2 cup White Wine
Italian Herb Mix
Ground Black Pepper
Onion Powder
Garlic Powder
Fennel Powder
Sea Salt
Fenugreek Seeds
Flax Seeds
Sesame Seeds

I began this with the knowledge that she loves Mushrooms. I have been slowly getting into making sauces because I find the process quite interesting and want to be able to make them for any occasion. So I gathered my materials and began this endeavor.

I filled a pot about halfway with water, a dash of Sea Salt, and a heavy dash of Italian Herb Mix. I turned the heat for it to high. Once it started to boil, I turned the heat down to medium and proceeded to grab the Linguine Pasta. I took out a good amount and snapped it all in half and put them in the pot. Make sure to keep an eye on it at first so it doesn't boil over. Pay no attention to the 2 Chorizo Sausages I am cooking up for tomorrow's lunch in the small pot! Then turn your attention to the Mushrooms.

I diced the Shallots and sliced the Mushrooms first. In the saucepan, I put the half stick of Butter in and turned the heat to high medium. Once the butter was mostly melted, I turned the heat down to just below medium and threw in the diced Shallots.

Once they started to turn translucent, I added in the sliced Mushrooms and half cup of White Wine. Mix really well to get all the Mushrooms covered with the sauce in there. Check your Pasta at this point, it should be close to being done. Once it is done, turn off the burner and cover.

About 1 minute later, I added in the spices. First I went with a heavy pinch of Italian Herb Mix with slightly smaller pinches of Onion and Garlic Powder. Fennel Powder was next and I used about the same amount as I did for the Italian Herb Mix. To finish it a dusting of Flax, Fenugreek, and Sesame Seeds went in. Mix together thoroughly.

Once the Mushrooms are spongey, they are done cooking. Turn off the burner. Now turn your attention to your Pasta. Get a strainer out and pour the pasta into it. Use a pair of tongs to take the pasta out to serve. I used a ladle to scoop out Mushrooms and the sauce mixture from the pan and carefully pour on top of the pasta. I added some grape tomatoes as garnish around the edges, which I must say the color contrast is quite nice. Enjoy.