Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to the package instructions until al dente, usually about 8-10 minutes. Reserve a cup of starchy pasta water, then drain the spaghetti.

In a large skillet, heat a tablespoon of extra virgin olive oil over medium-high heat. Sauté the button and oyster mushrooms for about 4-5 minutes until golden brown and tender.

Lower the heat and add the remaining olive oil to the skillet. Toss in the finely chopped garlic and cook for 2-3 minutes until golden brown.

Add a pinch of chili flakes and the reserved pasta water. Stir well and allow to simmer for 2-3 minutes.

Add the drained spaghetti to the skillet. Toss with chopped parsley until evenly coated with the sauce.

Plate the spaghetti and top with freshly grated Parmesan cheese. Serve hot.