Gluten-Free Joc Mushroom Creamy Fettuccine

Ingredients:

8 ounces gluten-free fettuccine
2 tablespoons butter
1 tablespoon olive oil
1 pound mixed mushrooms, sliced
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, for garnish

Instructions:

Cook the gluten-free fettuccine according to the package instructions until al dente. Drain and set aside.
In a large pan, melt the butter and olive oil over medium heat. Add the mushrooms and garlic, sautéing until the mushrooms are golden and tender.
Pour in the heavy cream, and let it simmer for a few minutes until slightly thickened.
Add the cooked fettuccine to the pan and toss it in the creamy mushroom sauce until well coated.
Stir in the grated Parmesan cheese and season with salt and pepper according to taste.
Serve hot, garnished with fresh parsley.