Hi, everyone! If you love mushrooms, here's a recipe for a creamy, cheesy, garlicy pasta! I use lion's mane and oyster mushrooms for this one, but you can use any mushrooms you like.

Recipe:
Ingredients (part 1):
2 large lion’s mane mushrooms, rinsed and pulled into pieces
1 cup of oyster mushrooms, rinsed and pulled into pieces
1 tbsp butter
2 garlic cloves, flattened and crushed
1 tsp dried rosemary

Ingredients (part 2):
½ pack of linguine, fettucine or spaghetti (about 250 grams)
1 tbsp vegan butter
1 small onion, diced
2 crushed and diced garlic cloves
½ tsp thyme
½ to 1 tsp dried rosemary
¾ cup grated parmesan
1 cup vegan cream or vegan milk (preferably a full fat vegan milk)

Directions:
Melt butter in a saucepan over medium heat.
Add the flattened and crushed garlic, sauté for a minute, then add the romesmary.
Add your garlic pieces and begin to slowly sauté. You can increase the heat a little to get the pieces golden brown. Batch fry until all of your mushroom pieces are golden brown. Remove from pot and set aside.
Boil your pasta to desired texture.
In the same pan you sauteed the mushrooms, add the 2nd tablespoon of butter and heat. Add the crushed garlic, thyme, rosemary, and mix until incorporated.
Add the cup of vegan milk or vegan cream. Cook for about one minute.
Add ¾ cup grated vegan parmesan (you can even add 1 cup if you’d like it cheesier). Stir until combined. It will have thickened slightly.
Add your cooked pasta to the saucepan and mix with the creamy, cheesy sauce to combine until coated.
Then add the mushrooms and mix to combine.
At this point you can add a couple more tablespoons of milk (or water) if you feel it needs more moisture.
Remove from pot. Garnish with fresh parsley.
Enjoy!