1. Put a pan of salted water on to boil ready to cook the pasta once the sauce is done.
2. Heat half the oil and half the butter in a large frying pan. Add half the mushrooms  and fry briskly,once cooked remove the mushrooms to a plate and repeat with the remaining oil, butter and mushrooms.
3. When the second batch of mushrooms are nearly cooked add the pasta to the pan of boiling water and cook until it’s al dente
4. Return the first batch of mushrooms to the pan. Add the garlic, thyme and balsamic vinegar and cook for a couple of minutes. Add the wine and cook until there is almost no liquid left. Add the cream or creme fraiche, reduce the heat a little and stir until it is simmering. Season with salt and pepper to taste
5. Drain the pasta, add to the mushroom mixture and stir well. Serve scattered with the chopped parsley.

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