Cook the pappardelle pasta according to package directions and reserve the pasta water.

While the pasta is cooking, clean and slice mushrooms.

Mince garlic and shallots and finely chop fresh herbs.

In a large sauté pan, heat butter and olive oil over medium heat. Add mushrooms and let sit undisturbed for 1-2 minutes until browned. Stir and continue to cook for another 2-3 minutes. You may need to do this in two batches depending on the size of your pan. (see recipe notes in post)

Season mushrooms with a big pinch of salt, cracked pepper and fresh thyme and cook for one more minute.

Add garlic and shallots and cook for another 2 minutes or so until translucent and fragrant.

Pour in wine and deglaze the pan, scraping up any bits on the bottom. It will steam quite a bit so stand back. Let it simmer for a minute or two until the wine is mostly evaporated and the wine-like smell is gone.

Add pasta, cream and reserved pasta water and toss with tongs until sauce begins to thicken and coat the pasta.

Add in parmesan cheese, fresh tarragon and parsley and toss until combined. Taste for seasoning and add more salt, pepper and red pepper flakes if using.

Serve in big bowls garnished with more parmesan cheese and chopped fresh parsley.