Prep the mushrooms by cutting off the root ends, give a quick rinse and squeeze out the excess water. Just use your fingers and pull the mushrooms into 2 to 3 pieces, and for any large pieces, go ahead and cut those in half.

Cook the pasta in a pot of salted boiling water. Cook until just tender. Drain.

While the pasta is cooking, melt the butter in a large non stick pan on medium heat. When the butter is melted, add the mushrooms. Cook and stir often until the mushrooms are good and wilted and starting to brown.

Mix in the parsley and season to taste with salt and pepper. Cook to wilt the parsley, about 1 minute.

Stir in the cream and bring to a boil, stirring until the sauce thickens.

Pour the mushroom sauce into the pasta, and toss to mix together.

Add the spring onion and cheese and mix together.

Serve as a side dish with any meal. Enjoy.