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Slice the mushrooms. Cook the pasta according to package instructions.
Heat the butter in a large skillet over high heat and cook for 3-5 minutes, stirring frequently, or until foamy and nut brown. Add the sage and cook for about 30 seconds, until crisp. Remove sage and set aside.
Add the mushrooms to the pan and cook for about 3 minutes, or until softened. Season with salt and pepper. Drain the pasta and add it to the pan. Toss to combine. Divide between bowls and top with the sage and freshly grated parmesan to serve.
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