Set a medium skillet over medium heat and add olive oil. When the oil is hot, add the diced shallot and cook for about 3 minutes, stirring occasionally, until softened. Add the minced garlic and cook for an additional 30 seconds.

Add the chopped mushrooms to the skillet. Cook for 5 minutes, stirring occasionally, until most of the liquid has evaporated.

Add the white wine to the mushroom mixture and cook for 2 minutes until reduced slightly.

Stir in the thyme, rosemary, sage, and kosher salt. Mix well to combine, then taste and adjust seasoning if needed.

Serve the dip warm with your choice of dippers, or transfer to a container and chill in the refrigerator for later use.