Mushrooms: Melt 2 tablespoons of butter over medium high heat. Add one clove of the garlic and saute for a minute until fragrant. Add the mushrooms and sauté for 5-10 minutes, until golden brown and softened. Set aside. Sauce: Add the remaining 2 tablespoons of butter to the pan and melt again over medium high heat.. In the meantime, heat a medium skillet over low heat, add in the olive oil, red pepper flakes, and garlic. Allow the mixture to come to a low simmer and cook for about 5 minutes, or until the garlic begins to become golden. Be careful not to burn the garlic here! You want it to cook slowly.
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Instructions. Cook the pasta according to the packet instructions, till al dente, drain and set aside somewhere warm. Add butter and olive oil to a pot over low medium heat until the butter is melted. Then add the minced garlic and cook for about 4 min, until the garlic is fragrant but not burnt. Add in the fresh and dried herbs and spring.. Meanwhile, in a large skillet over medium heat, melt butter, add chopped onions and saute until soft and fragrant. Add chopped garlic and saute for another 30 seconds or so. Pour chicken stock into the sauteed aromatics and stir to combine. Carefully add the Philadelphia cream cheese into the sauce, whisking until smooth.
