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Bring a large pot of lightly salted water to a boil. Add pasta and
cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, prepare mushrooms by rinsing and thinly slicing the
mushroom caps; discard the stems.
In a medium skillet over low heat, combine wine, parsley, garlic
and mushrooms; stirring frequently, saute for approximately 5
minutes or until mushrooms are cooked through.
Remove skillet from heat and slowly add Alfredo sauce, stirring to
blend; season with salt and pepper to taste.
Separate hot pasta into four portions and spoon sauce over pasta.
Garnish with cheese and serve immediately.
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