Before starting, preheat the oven to 425 °F. Wash and dry all produce. Heat Guide for Step 1: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Quarter mushrooms. Add mushrooms, 1 tbsp oil (dbl for 4 ppl) and 1/4 tsp chili flakes to a parchment-lined baking sheet. (NOTE: Reference heat guide.) Season with salt and pepper, then toss to coat. Roast mushrooms in the top of the oven until golden-brown and tender, 16-18 min.

Add 10 cups water and 2 tsp salt to a large pot. (use same for 4 ppl.) Cover and bring to a boil over high heat. While water comes to a boil, strip sage leaves from stems. Thinly slice half the sage, leaving the remainder as full leaves. Peel, then mince shallot. Peel, then mince or grate garlic.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then sage leaves. Fry until crisp, 1 min. Transfer fried sage to a paper towel-lined plate. Set aside. Add pork to the same pan with sage scented oil. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.\*\* Season with salt and pepper. Transfer pork to a plate and cover to keep warm.

While pork cooks, break linguine noodles in half, then add to boiling water. Cook, stirring occasionally, until tender, 10-12 min. Drain and return linguine to same pot, off heat.

Re-heat the same large non-stick pan (from step 3) over medium-high. When hot, add 2 tbsp butter (dbl for 4 ppl), then shallots and garlic. Cook, stirring occasionally, until fragrant, 2-3 min. Add sliced sage, mustard and cream. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min. Season with salt and peper.

Add cream sauce, pork mixture and half the Parmesan to the pot with linguine. Toss to combine. Divide linguine between plates. Top with mushrooms. Sprinkle fried sage and remaining Parmesan over top.