CREAMY MUSHROOM FETTUCCINE

36 ounces mixed mushrooms, cleaned, stems removed and sliced into 1/4" slices
1 tablespoons, plus 1 teaspoon kosher salt, divided
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 tablespoons minced garlic
2 tablespoons minced parsley, plus more for garnish
2 tablespoons minced basil
1 teaspoon freshly cracked black pepper
1/4 teaspoon red pepper flakes, plus more for garnish
1 pint heavy cream
1/2 cup whole milk
1 pound dried fettuccine
1/2 cup Parmesan cheese, plus more for garnish

Flaky sea salt

Add 1 tablespoon of kosher salt to a large pot of water and bring it to a boil. 

Heat the butter and olive oil in a large sauté pan over medium-high heat. Add the mushrooms and cook for 5 minutes, stirring frequently. Add the garlic and cook for another 3 minutes. Remove the mushrooms to a dish and set aside. 

Turn the heat to medium then add the cream and milk to the pan. Add the remaining 1 teaspoon of salt, black pepper, red pepper flakes, parsley and basil and simmer for 3-5 minutes. 

Meanwhile, cook the fettuccine until al dente then reserve 1 cup of the pasta cooking liquid. Turn off the heat, strain and return the pasta to the pot. Add the cream mixture and the mushrooms and toss to combine. Mix in the parmesan cheese and if the sauce seems too thick, add a bit of the reserved cooking liquid to slightly thin. 

Transfer to a plate and garnish with parsley, red pepper flakes, parmesan cheese and a pinch of flaky sea salt.  Serve hot.