Begin by bringing a large pot of salted water to a boil. Add your choice of dry pasta or noodles and cook according to package instructions until al dente. Once cooked, reserve about 1/2 cup of pasta water and then drain the noodles.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the finely minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to let it burn! Next, add the 12 ounces of fresh mushrooms to the skillet. Sauté until the mushrooms are tender and have released their moisture, about 5-7 minutes.
Once the mushrooms are cooked, stir in the 2 tablespoons of Miso & Easy (or 1 tablespoon regular miso paste) and the 2 teaspoons of Maggi Sauce (or 1 1/2 tablespoons oyster sauce). Mix well until the miso is fully incorporated into the butter and mushrooms.
Add the drained noodles to the skillet, tossing them with the garlic and mushroom mixture. If the noodles seem dry, gradually add some reserved pasta water until you reach your desired consistency. The noodles should be well-coated in the flavorful sauce.
Remove the skillet from heat and stir in the chopped green onions. Taste and adjust seasoning if necessary. You might want to add a pinch of salt or more sauce to elevate the flavors.
