In a small pot, add butter, garlic, parsley, and allow butter to melt.
Add 2 tsp olive oil to griddle and saute shallots, garlic, and mushrooms. Once the mushrooms have softened add the wine and Dijon mustard. Allow that to cook down.
Add the pasta to the mushroom mixture with the heavy cream, lemon juice, parmesan cheese, and parsley. Toss to combine ensuring the creamy mushroom mixture has thickened and is coating the pasta.
Once the garlic butter has melted, brush the butter on the bread of your choice and toast on the griddle.
Serve the pasta in a bowl and garnish with additional parmesan cheese and parsley.
