1/2 c. butter (no substitute)
1/2 c. heavy cream
1 lb. Linguine or thin spaghetti
1/2 to 3/4 c. Parmesan cheese
1/2 c. sauteed mushrooms
Salt and pepper to taste

Heat butter and cream in small saucepan. Do not boil. Add sauteed mushrooms. Mound cooked pasta in a warm, buttered bowl. Pour cream and mushroom sauce over pasta and toss with the Parmesan cheese.