Ingredients

• 3 tbsp butter
• 8 oz. mushrooms, sliced
• 3 cloves garlic, minced
• 1/2 tsp rosemary
• Freshly ground pepper
• 1/2 c. whipping cream
• Salt
• 4 oz. dried linguine
• 2 oz. mozzerella cheese, cut into small cubes (can substitute Feta cheese)
• Chopped fresh parsley

Instructions

• Melt butter in heavy large skillet over medium low heat
• Add mushrooms, garlic, rosemary and generous amount of pepper.
• Cook until mushrooms exude their juices, stirring occasionally, about 5 minutes.
• Add cream and simmer until sauce thickens slightly, about 3 minutes.
• Season with salt

At the same time

• Meanwhile, cook pasta in large pot of boiling water
• Drain well
• Add pasta and cheese to sauce and stir until cheese melts
• Transfer to plates
• Sprinkle with parsley and serve.

Variations

• Add an equal amount of sour cream to the whip
• Replace the  mozzarella cheese for Bel Paese cheese