Bring a large pot of salted water to a rolling boil. Add your spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Remember to reserve 1 cup of the pasta water before draining.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add both the button and oyster mushrooms, sautéing them for about 5-7 minutes until they become golden brown and tender.

Lower the heat to medium and pour in the remaining olive oil along with the finely chopped garlic. Sauté for about 2 minutes, stirring until the garlic is fragrant and lightly golden.

Sprinkle in the chili flakes and pour in the reserved pasta water, mixing in salt to taste. Allow to simmer for 2-3 minutes until the sauce thickens slightly.

Add the drained spaghetti directly into the pan with the mushroom and garlic sauce. Toss everything together for about a minute, ensuring the pasta is coated.

Remove from heat and fold in the freshly chopped parsley, then plate your Mushroom Spaghetti Aglio Olio and sprinkle grated Parmesan on top.