(200 g) of mushrooms into a food processor, along with half a clove of garlic and 1/2 cup (20g) of parsley. Chop it in the food processor until the mushrooms are in small pieces.


The size of the chopped mushrooms depends upon personal preference. You can chop them very tiny or leave them in larger sizes. If you do not have a food processor, chop the mushrooms, parsley and garlic by hand.;
, (29.6 ml) of butter or olive oil. You can also mix 1 tbsp. (14.8 ml) of butter with 1 tbsp. (14.8 ml) of olive oil for a more complex flavor. Cook until all the liquid has evaporated and the mushrooms are soft and dark colored.
 (100 ml) of fresh cream. Add salt and pepper to taste.
,
Place 8 oz.
Cook mushrooms in a pan over medium high heat with 2 tbsp.
Pour in 3.4 oz.
Cook until creamy and thoroughly mixed together.

,
Toss with pasta, sprinkle with Parmesan cheese and serve.
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