My phones acting up and won't let me comment so here's the sauce recipe!

Wild Mushroom and Parmesan cream sauce by /u/smileyouloveit

Prep time: ~30 minutes Yields: 5-6 servings

Ingredients 2-3 tablespoons salted butter (I prefer European style or Kerry Gold) 2 tablespoons all purpose flour 2 cloves garlic, minced 1 or 2 shallots, minced 24 ounces mushrooms, chopped (I use baby Bella, shiitake, and white button) 2 cups milk 1 cup heavy cream Salt and pepper to taste 1 tablespoon Herbes de Provence 12 ounces Parmesan cheese, shredded

Method: In a large sauce pan melt 2 tablespoons of the butter over medium heat. When foaming subsides, add mushrooms and sauté until just tender, a little more than 5 minutes. Sprinkle in flour and stir to combine to make a roux. At this point the flour will kinda quickly coat the mushrooms and it may look gross; add a little more butter if it looks too chunky to you. I probably ended up adding just short of another tablespoon here. Let this cook for about 2-3 more minutes. Remove the pan from the heat and add the milk, immediately stir to combine. Return the pan to the heat and bring to a gentle simmer until thickened, about 10-12 minutes, stirring occasionally. Remove the pan from the heat and add heavy cream, immediately stir to combine. Return the pan to heat and bring back to a gentle simmer and let thicken, stirring occasionally, about 10-12 minutes. Add salt and pepper and Herbes de Provence, let simmer for about 3 more minutes. Remove pan from heat and add 1/3 of the Parmesan at a time, completely melting the cheese into the sauce in between each addition. Remove pan from heat and immediately toss with pasta or pour over meat or vegetables!