boil a pot of water for pasta, I used thin spaghetti, but you can use whatever pasta you like!
Clean and slice mushrooms
smash and chop garlic
over med-high heat, add oil and butter in a saucepan until butter starts to bubble, then add mushrooms and saute for a couple minutes, until the mushrooms start to soften. Add garlic, salt and pepper, and cook until fragrant (about 1 min).
Add stock (I use chicken stock, but you can use whatever you have on hand). Cook for a couple minutes more over medium heat. Lower the heat to medium/low, and add the heavy cream (or half and half), and parsley. Stir the sauce until it start to bubble. Cook for another minute or 2, and then turn off heat.
Drain the pasta, reserving a bit of the liquid. Add pasta to the saucepan and stir to combine, if it's too thick, add a bit of the reserved pasta water. I add the pasta water for a little additional body to the sauce. Serve with a sprinkle of good parm.