Prepare the ingredients.

The mushrooms (Shitake, Shimeji and Nameko).

Grind the onion and the scallion with a mixer, put in a hot pan and fry them in some olive oil.

Add the mushrooms, fresh shitake first (if you choose to use it).

Then add the other mushrooms and fry for other 3 minutes; add the white wine and let evaporate.

Add the heavy cream.

Cook for about 2 minutes.

Add parsley.

Cook the pasta, and put on the mushroom sauce; mix them well.

Serve hot.