Finely chop the parsley and garlic. Wash and slice the mushrooms in pieces. In a pan, we saute the garlic and mushrooms using the butter, until most of the liquid evaporates.

Add the wine, stir to mix and allow all the liquid to evaporate. Pour the cream, bring to boil and simmer for 2 minutes. Remove from the heat and keep the mixture warm.

At the same time, boil the pasta and drain well. Pour the sauce with the mushrooms over the pasta and serve after adding the parmesan and parsley.