Bring a large pot of water to a boil and cook the pasta according to package instructions. Reserve ¼ cup of the pasta water before draining.

As the pasta cooks, cut the mushrooms in half and score the surface to help them absorb the sauce better. Also, thinly slice the cloves into round discs.

In a small bowl, combine and whisk miso, lemon juice, and honey. Then, add sauce to a large pan over medium heat along with the king trumpet mushrooms, facing score side down. Cook for 5-7 minutes, or until tender and golden.

In a separate large pan, melt the butter over medium heat. Once the butter starts to foam, add the sage leaves and garlic discs and cook for 2-3 minutes until the butter turns golden brown and nutty, and the sage becomes crispy. Remove the sage and set aside for garnish.

Add the cooked pasta and mushrooms to the large pan with butter sauce. Toss everything together to coat in the sauce. If needed, add more pasta water to achieve your desired consistency.

Plate the pasta, topping with crispy sage leaves. Serve immediately and enjoy the savory, sweet, and citrusy flavors!