Cook the fettuccine according to package instructions.
In a large skillet, heat olive oil over medium heat.
Add the mixed mushrooms and cook until browned, about 5-7 minutes.
Stir in the minced garlic and cook for an additional minute.
Reduce the heat and pour in the heavy cream, stirring to combine.
Mix in the grated Parmesan cheese, and season with salt and black pepper.
Add the pasta to the skillet, tossing to coat evenly in the sauce.
If the sauce is too thick, add a bit of reserved pasta water to reach desired consistency.
Serve immediately, garnished with chopped parsley.
