Unless you're an expert in selecting which mushrooms in the wild are safe to eat, rely on the ever-widening variety of mushrooms available in produce aisles for this pasta recipe.
Cook linguine or spaghetti according to package directions; drain. Keep warm.
Meanwhile, in a large skillet cook mushrooms, sweet peppers, and onion in hot butter or margarine until tender.
Stir in seasoned salt and pepper. Toss with hot pasta. Top with cheese. Makes 6 servings.
Prepare as directed above, except add 1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed, along with vegetables.
Prepare as directed above, except add 1/4 cup Madeira or dry sherry to vegetable mixture after cooking. Bring to boiling. Boil gently until sauce is reduced by half.