Meanwhile, cook the linguine al dente.
Add the heavy cream to the pan with the mushrooms and stir; reduce until the sauce coats the back of a spoon. Drain the pasta and add it to the pan of portabellas. Add the cheese and parsley and toss to coat. Top with additional parsley, if you like.
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I've been making this dish for years - it has great flavor, is not too rich, and is fairly easy to put together on a weeknight. I actually have not embellished the recipe (a rarity!), as it's well balanced flavor-wise as it's written.
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