1.Heat half the oil in a large frying pan over high heat; cook bread, stirring, 4 minutes or until golden brown. Drain on absorbent paper.
2.Cook spaghetti in a large saucepan of boiling salted water 8 minutes or until just tender. Reserve ¼ cup pasta water; drain. Return pasta to pan to keep warm.
3.Meanwhile, heat remaining oil in same frying pan; cook garlic, chilli and mushrooms 5 minutes or until mushrooms are tender. Stir in herbs; cook 1 minute.
4.Add reserved pasta water to spaghetti, then add mushroom mixture and bread; toss gently to combine. Season to taste. Serve pasta topped with parmesan.
We used a combination of oyster, swiss brown, shiitake and button mushrooms.Note