In a wide-bottomed non-stick aluminium pan melt the butter and brown the garlic and leave the pre-cooked honey agaric mushrooms to sweat. Add the aromatic herbs and sauté the pasta cooked in plenty of salted water. Set aside a little of the cooking water. Continue to stir the pasta in the pan, sprinkle with black pepper and remove from the heat. Now flavour with grated Pecorino cheese. Arrange on a plate and decorate with sage leaves or as required. The aim of this dish is to bring out the flavour of the mushrooms, whichever type is used, and for this reason a fast cooking time in the pan is recommended.