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

Heat olive oil in a skillet over medium-high heat. Sauté button and oyster mushrooms for 5-7 minutes until golden brown.

Reduce heat and add minced garlic, cooking for 2-3 minutes until light golden and aromatic.

Sprinkle in chili flakes and stir in reserved pasta water, simmering for about 2 minutes until slightly reduced.

Add drained spaghetti to the skillet and toss to combine with mushroom and garlic mixture.

Remove from heat and add chopped parsley. Serve topped with grated parmesan.