Cook the fettuccine in a large saucepan of salted boiling water. Drain, reserve 1 cup of cooking liquid

Heat oil in latge fry pan over med heat. Cook shallots, stirring occasionally, for 5 mins or until golden & soft. Add butter and increase heat to high. Add mushrooms and garlic. Cook, stirring often, for 5 mins until golden. Stir in mustard. Add cream. Simmer 3-5 mins until sauce thickens slightly.

Add the fettuccine and enough reserved cooking liquid to form a sauce. Toss to combine.