Clean the mushrooms from the soil; rinse them and dry them with a tea towel then slice them into segments. Melt 15 gr. of butter in a pan and brown the mushrooms for 2 minutes, stirring often with a wooden spoon; sprinkle them with Brandy and let it evaporate.In the meanwhile, place a pan on the heat and bring plenty of salted water to the boil then toss the linguine. Place a rather large pan over the heat, add the leftover butter and the fresh cheese squashed with a fork, the milk and the parmesan.Simmer for a few minutes, and stir with a wooden spoon to allow all the ingredients to fold in properly. Add the mushrooms with Brandy, a pinch of salt and pepper. Then, once drained, mix the linguine delicately to the sauce. Place them in a serving dish and serve warm.