Bring a large pot of salted water to a boil. Add the pasta and cook according to the directions (al dente). Drain.
16 ounces linguini or desired pasta
In a large skillet, sauté the mushrooms in Boyajian Garlic Oil over medium heat, stirring often until lightly browned, about 5-6 minutes.
¼ cup Boyajian Garlic Oil, 12 ounces thinly sliced Portobello mushrooms
Season with salt and pepper to taste, and remove from heat.
Kosher salt and freshly ground black pepper
Add pasta, cheese and parsley to the skillet and toss completely.
¼ cup grated parmesan cheese + extra for garnish, ½ cup finely chopped flat leaf parsley
Sprinkle with extra cheese and add more garlic oil if desired.
