Six Mushroom Pasta

2 lbs of assorted fresh mushrooms, sliced (button, crimini, portabello, porchini, shitake, lobster claw, straw mushrooms, chantrelles etc)
6 oz cooked pasta
3 Tbs butter (or vegan margarine)
3 Tbs olive oil
3 Tbs chopped fresh parsley
salt and pepper to taste
grated parmesan, optional

In a large skillet over medium high heat, melt 2 Tbs butter and 2 Tbs olive oil. Fry the mushrooms for 10 minutes until cooked. Toss mushrooms with pasta and remaining oil and butter and season with salt, pepper and parsley.