1 pound button mushroom
1/4 cup butter
2 tablespoons olive oil
2-3 cloves minced garlic
2/3 cup heavy cream
1 pound tagliatelle (fettuccine)
2 tablespoons fresh parsley, chopped
freshly ground black pepper
freshly grated Parmesan cheese
Rinse and clean the mushrooms. Slice thinly. Heat the butter and oil in a heavy-based frying pan and fry the garlic for a few minutes until soft but not brown. Add the mushrooms and continue to cook over a very low heat, stirring from time to time, for 8-10 minutes. Stir in the cream, season and heat through but don’t let it boil. Meanwhile, cook the tagliatelle in plenty of boiling salted water. When it is al dente, drain and return to the pan. Pour in the mushroom and cream sauce, the chopped parsley and lots of freshly ground black pepper. Toss lightly to coat and turn on to a warmed serving dish. Serve immediately.