Bring a large pot of salted water to a boil. Add 12 oz of pasta and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water before draining.

Clean and slice 2 cups of mixed mushrooms uniformly.

In a skillet over medium heat, melt 4 tbsp of unsalted butter until golden brown, about 5 minutes.

Add the sliced mushrooms and sauté for 5-7 minutes until browned.

Stir in 2 minced garlic cloves and cook for 1-2 minutes until fragrant.

Combine the drained pasta with the mushroom mixture, adding reserved pasta water as needed for a creamy consistency.

Stir in 1/4 cup chopped parsley and 1 tsp lemon juice, adjust seasoning with salt and pepper, and serve immediately.