Boil water with 2 Tbsp. salt and 1 Tbsp. olive oil. Add noodles. Sauté thinly sliced mushrooms in skillet over high heat for 2 minutes in ¼ cup of butter. Add cream and remaining butter pieces, bring to a boil and simmer 3 minutes. Add basil. Drain noodles and add to skillet with Parmesan and parsley. Toss and serve.
