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Heat a large frypan over medium/high heat. Add butter and olive oil. Add mushrooms and sauté for 2 minutes.
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Add garlic and thyme and sauté for 1 minute. Add white wine and allow to reduce by half then add chicken stock and allow to reduce by half again. Add cream and reduce until sauce is thick.
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Meanwhile, cook pasta in a pot of boiling salted water, as per packet directions retaining 1 cup of the pasta cooking water.
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Add the cooked pasta to the sauce and toss to combine, adding a little pasta water if required to loosen the sauce.
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Garnish with chopped parsley and serve and enjoy with family and friends!
