1/3 c. butter, cut into pieces
2 cloves of garlic, chopped fine
1 lb. mushroom
2 tbsp. heavy cream
2 tbsp. chopped parsley
Salt & pepper
Parmesan cheese

Melt butter over medium heat. Add garlic and saute 1 minute. Add mushroom and stir to coat. Raise heat as mushrooms exude water. Saute, stirring 20 to 25 minutes. Stir in cream and parsley. Stir until thickened 3 to 5 minutes. Season with salt and pepper. Pour over pasta. Sprinkle with Parmesan.