3 tbsp. butter
8 oz. mushrooms, sliced
3 med. garlic cloves, minced
1/2 tsp. dried rosemary, crumbled
Freshly ground pepper
1/2 c. whipping cream
Salt
4 oz. dried linguine
2 oz. Bel Paese cheese, cut into small cubes (can substitute Feta cheese)
Chopped fresh parsley

Melt butter in heavy large skillet over medium low heat. Add mushrooms, garlic, rosemary and generous amount of pepper. Cook until mushrooms exude their juices, stirring occasionally, about 5 minutes. Add cream and simmer until sauce thickens slightly, about 3 minutes. Season with salt

Meanwhile, cook pasta in large pot of boiling water. Drain well. Add pasta and cheese to sauce and stir until cheese melts. Transfer to plates. Sprinkle with parsley and serve.