Heat the butter and olive oil in a saucepan, fry the crushed garlic and a sprig of thyme for a few minutes, then remove from the saucepan.

Cut the mushrooms into slices and fry in just prepared fragrant oil until a nice golden color.

Add cream to mushrooms. Add salt, pepper, lower the heat and stew for 10 minutes.

Boil the linguine in salted water until al dente (see cooking time on the package)

Put the prepared pasta to a saucepan with mushroom sauce, mix well and heat for 2 minutes. Before serving, sprinkle with grated Parmesan cheese and chopped parsley. Buon Appetito!