Peel and thinly chop the garlic cloves.
Add the oil to a large frying pan or skillet and heat on low heat. Once the oil is warm [not hot or smoky]add the garlic, mix, and allow the oil to infuse with its flavor. You can use the smallest hob you have on the lowest heat, and do this for 3-4 minutes.
The moment the garlic is cooked and its raw smell has gone, increase the temperature to medium high heat.
Add the mushrooms, and allow them to brown. Keep the flame on high while mixing until the mushrooms have that brown crisp appearance. This will take 3-4 minutes.
Add your seasonings and herbs of choice – in this case, cracked black pepper and parsley. Mix well and quickly move on to the next step.
Next, reduce the flame to medium low once more and put a lid on the pan. Keep on cooking the mushrooms and allow them to release all of their water; keep them like this until all the liquid evaporates [while the mushrooms don’t overdry or burn] – this will take about 5 minutes. Once ready, remove from the heat and set aside.
In a large pot of salted and boiling water, cook the pasta until al dente.
IMPORTANT: Remember to keep aside a cup of cooking water from the pasta before draining it. This will be needed for the creamy sauce!
Put the pan of mushrooms back on low medium heat and add 4 tablespoons of the reserved pasta water for every 3 tablespoons of cream you are using – how creamy is up to you, however, for four people 6-8 tablespoons of cream and 8 of water are enough [add more if necessary]. If you are using Italian cooking cream, you may require a little more water, as it is extra thick.
Mix well, and as soon as the cream is warm, add the pappardelle pasta to the pan, mix well, and allow all the flavors to blend and mix well, keeping the mushroom pasta on a low flame for 2 minutes, before serving.
Enjoy your pappardelle with mushrooms with a sprinkle of grated cheese, a nice slice of crusty bread, and a fresh green salad.