Half-open the mushrooms and drain them well, then fully open them and cut them into slices.
Put your frying pan on high heat.
While it’s heating up, put your water on for the pasta.
Next, add the butter and oil to your pan, the butter will give the mushrooms a great flavour, and the oil will stop the butter from burning. Give the mushrooms a good squeeze to get rid of the remaining water, and drop them in, along with a pinch of salt.
Stir, but only occasionally, so as to get a nice colouring.
After 5 minutes or so the mushrooms should have reduced significantly, and have started to brown. At this stage add your stock and coat the mushrooms. If you’re using a stock cube, you can put it in the corner of the pan with a quarter cup of water from the pasta and mash it into a paste with your spatula or a fork. Then let the mushrooms cook for a further 2 minutes.
Next, add the cream to your mushrooms and let it reduce on low heat. When the cream has reached a nice saucy consistency, add the Provençal mix or thyme and turn of the heat.
Drain your pasta, and mix it into your sauce, along with a squeeze of lemon juice and black pepper.