For the mushroom pasta, cook the ribbon noodles in salted water until al dente and set aside. Clean the porcini mushrooms, wash them and cut them into fine slices.
Melt and mix the oil and butter and toss the mushroom slices in it. Chop the parsley and shred the basil.
Add whipped cream together with herbs to mushrooms. Mix the pasta with half of the sauce, put it on a plate and pour the rest over it.
Grate the Parmesan cheese and sprinkle over the mushroom pasta.
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