1.Cook pasta in a large saucepan of boiling water according to packet directions. Drain.
2.Meanwhile, heat oil in a large saucepan on medium-high. Cook garlic, chilli and thyme for 1 minute, until fragrant. Add button mushrooms and cook for 2 minutes, stirring, until softened. Add oyster and enoki mushrooms and cook for 1-2 minutes, until golden. Add butter and mustard and cook for 5 minutes, until butter has melted.
3.Add pasta, parsley and pine nuts. Toss to combine. Serve.
Other mushrooms in season can be used in this dish, if you like, or if these ones aren’t available. Firmer mushrooms should be added to the pan sooner, and more delicate mushrooms should be added later.
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