pasta used green pasta from international store in winchester, cooks in 3 min.
1/4 cup (1/2 stick) butter
2 tbsp olive oil
1/4 cup chopped shallots
12 ounces fresh shiitake mushrooms, stemmed, caps thickly sliced
2 oz dry white wine
3/4 cup whipping cream or 2% milk
chopped fresh sage
pecorino or parmesan grated
save a bit of pasta water for the sauce

Cook pasta in pot of boiling salted water according to package directions; drain.
Melt butter in heavy large skillet over medium-high heat, add olive oil. Add shallots; sauté 2 minute. Add mushrooms; sauté until brown, about 7 minutes. Add wine and cream. Boil until sauce thickens and coats spoon, about 5 minutes. Stir in sage. Season with salt and pepper. Add pasta; toss until heated through and serve.