Penne with Mushrooms

Cook the penne in boiling salted water until al dente. Heat the butter in a pan. Peel the garlic and pass through a press into the pan. Ad the mushrooms, and sear for 3-4 minutes. Deglaze with the wine, and simmer for 3-4 minutes, until the liquid has almost evaporated. Add the allspice and caraway seed, then season to taste with salt, pepper, and lemon juice. Drain the pasta, add to the pan, and toss until combined. Sprinkle with the parsley, garnish with lemon wedges, and serve.