Prepare Cremini Mushroom (700 gram) by removing the stems and saving for vegetable stock, chop the tops into quarters.
Finely chop Shallot (2) and Garlic (6 clove), then set aside.
Heat Olive Oil (60 milliliter) over medium-high heat and add mushrooms, being careful not to overcrowd the pan. Toss them every 5 minutes and allow to brown for up to 20 minutes.
Add shallots and garlic and continue to cook. If the pan seems too dry, add an additional splash of oil.
While the mushrooms finish cooking, boil a pot of water. Once boiling, generously salt the water and cook the Farfalle Pasta (250 gram) according to package directions. When pasta is done, drain and set aside.
Deglaze the pan with Dry White Wine (60 milliliter) and then add Heavy Cream (160 milliliter). Add the pasta and Fresh Parsley (15 gram) to pan and mix to combine. Add Salt (to taste) and Ground Black Pepper (to taste).
Serve garnished with Fresh Parsley (10 gram) and Parmesan Cheese (25 gram).