50 gmdried porcini mushrooms50 gmmixed dried mushrooms2 tbspextra-virgin olive oil4golden shallots, thickly sliced4 cloves garlic, thinly sliced50 gm chestnut mushrooms, large caps halved50 gmpine or shiitake mushrooms, thinly sliced¼ cup (loosely packed) thyme leaves250 ml (1 cup) chicken stock400 gmdried tagliatelle250 gmmascarpone1 cup (loosely packed) flat-leaf parsley, coarsely chopped, to serveTo serve:finely grated parmesan
Soak dried mushrooms in warm water for 20 minutes. Drain, reserving 1 cup of liquid. Strain reserved liquid through a fine sieve.
Heat olive oil in a frying pan over medium heat, cook shallots and garlic for 3 minutes or until soft. Add soaked mushrooms, chestnuts, pine mushrooms and thyme to shallot mixture, sauté for 20 minutes or until mushrooms are golden. Add stock and reserved liquid, bring to the boil, reduce heat and simmer for 20 minutes or until liquid is almost reduced. Season to taste with sea salt and freshly ground black pepper.
Meanwhile, cook pasta in a large saucepan of boiling salted water until
al dente, drain and return to pan. Add mushroom mixture, mascarpone and parsley and toss to combine. Serve immediately with parmesan.