Cooking Instructions:

Begin by heating olive oil and butter in a large pot or skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

Then, add the assorted mushrooms and cook until they release their moisture and start to brown, stirring occasionally. Baby bella mushrooms are preferred for their rich color and flavor, but other varieties can be used as well.

Once the mushrooms are browned, pour in your choice of vegetable broth or white wine and bring it to a boil.

Add the pasta to the pot, making sure it's submerged in the liquid. Allow the mixture to simmer, stirring occasionally, until the pasta is tender, typically 8-10 minutes.

After the pasta is cooked, lower the heat and stir in the heavy cream, mixing well until the sauce is combined and begins to thicken. This should take about 2-3 minutes.

Season the pasta with salt, black pepper, thyme, and Italian seasoning to taste.

Stir in the Parmesan cheese until melted and creamy. If desired, add a splash of lemon juice and zest for brightness.

Serve the creamy mushroom pasta hot, garnished with additional Parmesan cheese and freshly chopped parsley if desired.