Cook pasta according to packet instructions in a large saucepan of salted water. Drain and set aside.
In a medium pan over low heat, add olive oil, butter and garlic. Cook for 1 to 2 minutes, until fragrant.
Cook the mushrooms in batches to prevent a watery sauce and to allow them to cook evenly. Be careful not to burn them. Cook only until they turn golden brown.
Reduce to low heat, add pasta and stir through. Add cream and stir to combine, making sure the mushrooms and pasta are coated.
Turn the heat off and add the cheeses, and parsley. Season with salt and pepper and stir. Serve with extra parmesan cheese. ENJOY!