Fill a pot with water, add a couple of teaspoons of salt and bring to a boil.
While water is preparing to boil clean and slice mushrooms and set aside.
Add a 1/2 box of pasta to water and cook according to package instructions, then drain.
Clean and pull sage leaves off and set aside.
In a skillet heat butter on medium heat until the butter looks foamy and brown specks start forming (the butter will smell nutty and fragrant)
Turn heat down- add sage, mushroom, salt and pepper and cook 2-4 minutes.
Grate in fresh garlic cloves and stir and cook 1-2 more minutes. Be careful not to burn the garlic.
Add strained linguine to your skillet with the brown butter mixture and toss until everything is mixed well.
Plate and top with parmesan cheese and a drizzle of olive oil if desired.