Cut the mushrooms into quarters or eighths, depending on their size.
Melt the butter in a small saucepan.
Pour 1 tablespoon of the butter into a sauté pan.
Continue heating the remaining butter in the saucepan until it turns light brown.
Remove from the heat, and reserve.
Boil a large pot of water for the pasta.
Add a splash of olive oil to the butter in sauté pan.
Set the pan on high heat, and add the mushrooms, sautéing until slightly coloured, about 4 minutes.
Add the garlic, season with salt and pepper, and continue cooking until the mushrooms are soft, about 4 minutes more.
Pour over the stock and boil to reduce to 2 tablespoons, a matter of minutes. Stir in the cheese.
Taste, check the seasonings, adding a squirt of lemon juice if you like.
Stir in the dill and keep the mixture warm while you cook the pasta.
Generously salt the pasta water once it's boiling.
Add the pasta and cook al dente.
Drain, then return the pasta to the pan, tossing with the reserved brown butter.
Lay a sheet of pasta on each of four serving plates.
Spoon the mushrooms onto the pasta.
Top with a second pasta sheet.
Drizzle over the brown butter.
Garnish with a dill sprig, and serve immediately.
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