Clean the mushrooms and finely chop them. If you like, you can leave about 1/3 of the mushrooms in slices.
Drizzle a pan with olive oil and add the cloves of garlic peeled and cut in half. When they starts to fizzle, add the mushrooms and let them cook until they start to brown.
In the meanwhile cook the pasta in a large pot of boiling salted water.
Brown the mushrooms until they released all their liquid then add the white wine. Let the alcohol evaporate and let mushrooms absorb the rest, then add the cream and turn the heat to low. If too dense, you can also add a splash of water.
Season with salt and papper to taste.
Drain the pasta al dente and add it to the mushroom and cream sauce.
Serve on a plate and sprinkle with fresh chopped parsley.