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300 g white mushrooms
250 g ribbon noodles, 1 bunch of parsley
butter or oil
salt, pepper
60 g parmesan
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Clean mushrooms and cut into thin slices. Chop parsley. Heat one tablespoon butter and one tablespoon oil, sautè mushroom until the moisture has evaporated, season with salt and pepper. Remove from the pan and keep warm.
Bring water to a boil and cook noodles al dente. Melt 3 tablespoons butter, put noodles in a warmed bowl; top the pasta with mushrooms and parsley, grated parmesan and the melted butter.