Place the mushrooms in a skillet and let any liquid evaporate. Add the butter and a drizzle of olive oil, then sauté the mushrooms. Next, add the cherry tomatoes, cut in half, and cook until they soften.

Cook the fettuccine until al dente, then toss them with the mushroom mixture, adding a little pasta cooking water to combine. Serve immediately.

I can assure you, for being the first time I made them this way, they turned out excellent—really delicious and spectacular. These mushrooms are usually eaten in salads, but this was a great idea. Enjoy!