The first thing is to get the mushrooms going. Clean them with a brush. Don't rinse them - they will absorb the water. Slice them about 1/4 inch thick.

Melt half of the butter in a heavy skillet. Add the garlic and stir gently. Lay the mushrooms in the bottom of the pan and cook on medium high, turning once, on both sides. You want them to brown and for their liquid to evaporate.

Remove from the heat and set aside.

While the mushrooms are cooking, prepare the pasta according to the package directions. Drain the pasta, reserving about 1/8 cup of the liquid.

Put the pasta, the pasta liquid, the remaining butter and cream into the pan you cooked the pasta in. On low heat, cook until everything is blended and starting to thicken.

Add the parmesan cheese and gently simmer until the cheese is melted, stirring frequently.

Stir in the mushrooms.

Just before serving, stir in the parsley. Serve hot, garnished with a little more parm and a bit of chopped parsley.