Country Pasta Mushroom Garlic Fettuccine

Ingredients:

6 tablespoons butter
3 tablespoons extra-virgin olive oil
3 cloves garlic, crushed
1 1/2 pounds assorted fresh mushrooms, such as wild Crimini, Portobello (dark gills scraped out), and stemmed Shiitake, thickly sliced
6 tablespoons chopped fresh Italian parsley, divided in half
1 pound Country Pasta egg pasta, cooked and drained
1/2 cup freshly grated Pecorino cheese

Directions:

Melt butter with oil in large skillet over medium heat. Add garlic; saute until lightly browned, about 3 minutes.  Add fresh mushrooms; sprinkle with salt and pepper. Cover and cook until tender, stirring often, about 8 minutes. Uncover; saute 2 minutes longer. Mix in 3 tablespoons parsley; season with salt and pepper.

Add cooked pasta and 1/2 cup cheese to mushroom sauce in skillet. Toss over medium heat until heated, cheese melts, and sauce coats pasta. Mix in remaining 3 tablespoons parsley. Season with salt and pepper to taste. Transfer to large bowl and serve with more cheese.