Fettuccini Portofino Ambrosino

• 6 size mushrooms (halved)
• 1 parmesan cheese (grated)
• 1 bring a pot of water to a rolling (salted boil)
• 475 ml whipping cream
• 140 gr egg fettuccini
• 120 gr coarsely walnuts (chopped)
• 110 gr butter
• 45 ml chicken stock more as needed (plus)
• 20 gr parmesan cheese
• 18 gr spinach fettuccini