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Put water on to boil for the pasta. Add salt once it starts to boil.
Clean the fresh mushrooms by cutting off the end of the stalk. It would be better not to rinse with water, given that the fungus absorbs it. You can use a small brush to remove any soil, or a damp cloth.
Cut the mushrooms into pieces.
Fry the peeled garlic cloves in the olive oil, then remove them when golden and add the mushrooms.
Cook them for about 3-4 minutes until they start to brown. If using frozen mushrooms add after the fresh ones have browned a little.
Add wine and nepitella or thyme, increase the heat and cook until the alcohol has evaporated.
Reduce the heat and add salt and pepper.
Continue to cook for about another 10-15 minutes. Lower the heat once mushrooms are cooked through and add the butter. When the butter has melted remove the pan from the heat.
Cook the pasta in salted boiling water, remove a glass of the pasta cooking water to be used later and then drain and add the pasta to the pan with the mushrooms and butter.
Toss everything together over a low heat. The pasta absorbs liquid very quickly so if it looks too dry, add a little of the pasta cooking water at a time until you get the right creaminess.
Serve immediately with grated parmigiano or vegetarian parmesan as required.