1 clove garlic, pressed
2 tbsp. olive oil
4 tbsp. unsalted butter
1/2 lb. sliced mushrooms
1 lb. fettuccine
1/2 to 1 c. heavy cream
1/2 c. freshly grated Parmesan cheese
Salt & pepper, to taste

Saute garlic in olive oil for 2 minutes. Add 1 tablespoon butter and mushrooms and cook until mushrooms are tender. Cook and drain fettuccine.

Melt 3 tablespoons butter in a pan and toss cooked fettuccine in it. Add mushroom mixture and 1/2 cup cream and toss again. Add additional cream, if desired. Top with cheese, salt and pepper to taste. 4 servings.