1) Melt the butter with the olive oil in a frying pan and fry the onion and garlic until soft.
2) Add the mushroom and cook until soft. Season well with salt and freshly ground black pepper.
3) Add the white wine and cook to reduce by half.
4) Add the cream and simmer for five minutes, then add the parsley and check the seasoning again.
5) Toss the pasta through the sauce, then serve in a warm bowl and sprinkle over the pine nuts.