1 cup fresh portobello mushroom, sliced thin 1/4 cup olive oil 1 tsp garlic,finely chopped 1 TBS flat-leaf parsley, finely chopped 3/4 lb white mushrooms, sliced thin 1 cup canned whole peeled tomatoes, with juice 2 TBS butter 1/3 cup grated parmesan Salt and pepper to taste * Heat olive oil and garlic in a large skillet over medium heat. Cook until the garlic begins to color, then add parsely. Add all mushrooms and cook until all their water has evaporated. Add tomato and juice, cook until they have reduced and separated from the oil. Remove from heat and season with salt and pepper. * Boil pasta in a big pot with 1 tablespoon of salt. When pasta is al dente, drain it and toss it with sauce, adding butter and parm once it is served.