Lightly salt a pot of water and bring to a boil. Add 8 ounces of fettuccine pasta and cook for 8 to 10 minutes until pasta is al dente. Drain water.

While pasta is cooking, heat one tablespoon of extra virgin olive oil in a medium saucepan. Cook the shallot and garlic until transparent. Stir in the oyster mushrooms and cook until tender. Add heavy cream and salt and pepper to taste. Continue to cook and stir until thickened.

Toss mushroom sauce with cooked pasta, then serve and enjoy!