Wash mushrooms and cut in chunks (if you cook the fresh buttons, they are good cooked whole) and place aside.
Melt margarine in a medium size sauce pan over a lot heat. Add garlic basil, rosemary, parsley, lemon juice and wine. Simmer for 10 minutes, then add the mushrooms. Continue cooking on a low to medium-low fire so as not to dry up all the liquid (if you cook out all the juice, add some water and turn down the fire a little).
Cook mushrooms until they are done but still firm. Salt and pepper to taste. You may need to add a little more water to have enough juice to go over the pasta.
Cook pasta while mushrooms are cooking.
Serve mushrooms over pasta, then generously sprinkle parmesan cheese (grated) on the top. Serve with a fresh green salad, day old trench bread and a glass of white wine.
Cajun Country -- New Iberia, Louisiana