Instructions:

1. Prepare the Spaghetti

• Begin by bringing a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente, usually around 8-10 minutes.
• Once cooked, drain the pasta and set it aside. Reserve a cup of pasta cooking water to help create a creamy sauce later if needed.

2. Prepare the Mushrooms and Sauce

• While the pasta cooks, clean and slice the mushrooms. If using larger mushrooms like cremini, slice them thinly. If using smaller mushrooms like button mushrooms, you can slice them in halves or quarters.
• In a large skillet or frying pan, heat the olive oil and butter over medium heat. Once the butter is melted and the oil is hot, add the chopped onion and cook for 2-3 minutes, stirring occasionally until the onions soften and become translucent.
• Add the minced garlic and cook for an additional 1 minute, until fragrant. Be careful not to burn the garlic.
• Add the sliced mushrooms to the pan and cook for about 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture. The mushrooms will shrink and start to brown.

3. Make the Creamy Mushroom Sauce

• Once the mushrooms are cooked down, add the heavy cream and chicken (or vegetable) broth to the pan. Stir everything together to combine.
• Season the mixture with salt, pepper, and dried thyme (or Italian seasoning). Bring the mixture to a gentle simmer, allowing it to cook for about 5 minutes, so the sauce thickens slightly.
• Stir in the grated Parmesan cheese and shredded mozzarella cheese, allowing them to melt into the sauce. The cheese will create a creamy, velvety texture.