Cook the pasta in a large pot of boiling water until quite al dente (it will finish cooking in the sauce).
While the pasta is cooking, melt the butter in a large frying pan on medium heat.
Add the shallots and cook until transparent (about 3-4 minutes). Add the mushrooms cook for another minute.
Add the garlic and cook another minute. Stir in the cream and parsley, lower the heat and simmer gently until thickened (1-2 minutes).
Drain the pasta and reserve some of the pasta water.
Add the pasta to the sauce and toss to coat, adding the reserved water as needed.
Serve immediately with grated cheese.
To clean the mushrooms, use damp paper towels to remove any dirt. Cleaning mushrooms with water cause them to become waterlogged. Mushrooms absorb water like sponges and they won't brown well when cooked if they are full of water.
If you want to use water, you can quickly rinse the mushrooms and pat dry with paper towels, but don't soak them.
When cooking mushrooms, don't overcrowd the pan. Cook mushrooms in a pan with a good amount of surface area. You want to be able to spread the mushrooms in a single layer to allow contact with the hot pan and let moisture evaporate quickly so they brown nicely.
To add an even deeper mushroom flavor, you can add some dried porcini mushrooms (that have been soaked of course) and add a bit of the liquid you use for soaking them. Since I wanted a quick and simple dish, I went for using only fresh mushrooms.