Heat a large heavy skillet over very high heat, add 2 Tablespoons of the olive oil to the pan. Sautee the mushrooms until browned, but not cooked all the way through, about 2-3 minutes. Reduce the heat and add the parsley, garlic, oregano and cook for another minute or so. Pour in the wine and simmer for 3-5 minutes. Remove the mushrooms and remaining sauce to a bowl, and set aside. 

In another large skillet or saucepan, add the remaining 2 Tablespoons olive oil and the butter. Add the macaroni and stir it constantly until it is a deep golden brown, this takes me about 5 minutes. But do watch it carefully, its a bit like toasting nuts, the moment you step away from the stove it goes up in flames. Burned pasta = icky poo poo.

Once toasted, pour in the chicken stock and bring to a boil. Reduce the heat and simmer uncovered until the pasta is almost tender. I usually bring mine to the point just before al dente, it takes approximately 10 minutes.

Stir in the mushroom mixture and cream and cook for a few more minutes to let everything come together in a beautiful creamy but not claggy sauce. Remove from the heat and stir in the parmesan and pepper. Taste for seasoning, add salt if needed, but the parmesan is usually just salty enough. Sprinkle with a bit of fresh parsley, and more parmesan (of course). 

Serves 2 greedy pasta loving people, or 4 as part of a meal.