I gave prep instructions 3 stars. For 5stars, don't cook garlic first and add mushrooms and cook at med-high heat, which will burn garlic and make it bitter. INSTEAD, use a tsp of oil, reserving the rest to finish, and brown mushrooms in a good non-stick skillet. This also prevents the oil from oxidizing and preserves the nutrients in the oil. When mushrooms are golden, add garlic and other ingredients. When pasta is done, add to mushroom mixture with pasta water and stir constantly to utilize pasta starch and make a thicker "sauce", as many good Italian chefs do. Finally stir in reserved oil and Parm cheese until incorporated into "sauce". Makes a moister, tastier dish without the burned garlic bitterness and keeps the healthy properties of the olive oil.