Ingredients (Serves 4):

• 350 g. pasta
• 2 tbs extra virgin olive oil
• 1 minced garlic clove
• 250 g. sliced champignon mushrooms
• 100 ml. fresh cream
• 1/2 cup white wine
• 30 g. minced parsley
• salt
• black pepper
• 50 g. grated Parmesan cheese

Preparing:

1. Bring a pot with salted water to a boil and cook the pasta al dente. Meanwhile, heat the oil in a pan large enough to hold the pasta too. Add the garlic and 1/2 tablespoon parsley and cook for a minute or so - the garlic should not brown too much. Then add the mushrooms and stir for a few minutes. Pour the wine and sprinkle with salt. Cook for 6-7 minutes over medium heat.
2. When the mushrooms are done and tender, add the cream, 1 tablespoon of the cooking water from the pasta and stir for 1 minute over medium heat. Remove the garlic. Drain the pasta and pour it in the pan with the mushrooms with a little cooking water. Stir quickly over medium heat. Sprinkle with the remaining parsley and serve. Top with grated Parmesan.