In a sauté pan, heat the butter, and when melted, add the onion and cook for about 5 minutes at medium heat. Add the mushrooms, salt, and pepper and sauté until they have released ALL their water. Add the garlic and the fresh herbs. Add the chicken stock and let it reduce for a minute. Add the cream and let it reduce to the right thickness. Make sure to cook until you have the perfect texture, which is to coat the pasta. Add the cheese and adjust the seasoning with freshly ground black pepper.
