Step 1:

• Cook the fettuccine pasta according to the package directions until al dente.
• Drain and set aside.

Step 2:

• In a large skillet, melt the butter over medium heat.
• Add the sliced mushrooms and sauté until they are golden brown and tender.
• Add the minced garlic to the skillet and sauté for an additional minute, until fragrant.

Step 3:

• Pour in the heavy cream and reduce the heat to low.
• Let the cream simmer for a few minutes until it thickens slightly.

Step 4:

• Stir in the grated Parmesan cheese and continue stirring until the cheese has melted and the sauce is smooth.
• Season with salt and black pepper to taste, adjusting the flavors as desired.
• Add the cooked fettuccine to the skillet and toss gently to coat the pasta with the creamy mushroom sauce.
• Cook for another 1-2 minutes, allowing the pasta to absorb the flavors of the sauce.

Step 5:

• Remove from heat and garnish with fresh chopped parsley.
• Serve the creamy mushroom fettuccine Alfredo immediately while it’s still hot.