In a shallow pot, heat up 3 tbsp. olive oil and sauté the onion for 2-3 minutes until it softens. Add the mushrooms, salt and freshly ground pepper, and sauté for 8-10 minutes until most of the liquid evaporates.
Add the garlic and saute with the mushrooms on medium heat for 3-4 minutes.
Pour in the wine and let the alcohol evaporate. Add the butter and gently stir everything together.
At the same time, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Matsata Golden Line. Stir with a fork and let the pasta boil for as long as indicated on the package.
Drain the pasta and transfer immediately to the pot with the mushrooms.
Sprinkle with half the parsley and stir gently. Remove from the heat.
Serve immediately with plenty of freshly ground pepper, chopped parsley and grated Parmesan cheese.