Bring a large pot of salted water to a boil over high heat. Add your choice of pasta—spaghetti, fettuccine, or penne—and cook according to the package instructions until al dente, which usually takes about 8-10 minutes.

While the pasta is cooking, use a damp cloth to clean and slice the mixed mushrooms into even pieces.

In a large skillet, melt the unsalted butter over medium heat, stirring frequently until it turns golden brown and releases a nutty aroma.

Add the prepared mushrooms to the skillet with the browned butter and season with salt and black pepper. After 5 minutes, add the minced garlic and sauté for an additional 1-2 minutes.

Once the mushrooms are well-sautéed, add the drained pasta directly into the skillet and toss everything together.

Remove the skillet from heat and stir in the chopped fresh parsley and a splash of lemon juice, if using. Adjust seasoning as needed.