Mushroom Pasta

Rinse dried mushrooms, cover with room temperature water, wrap and refrigerate overnight.

Wipe fresh mushrooms clean with a damp kitchen towel, then pat completely dry.

Remove mushroom stems, slice mushrooms not too thin, chop parsley roots and leaves separately, and crush garlic.

Over medium heat with no oil, stir-fry all mushrooms until browned, fragrant and reduced in size.

Add olive oil and crushed garlic, stir-fry until garlic is fragrant.

Turn heat to high, add wine and cook until almost completely evaporated.

Add mushroom soaking water, thyme, chopped parsley roots, salt and black pepper, then simmer on medium-low heat.

Boil pasta in lightly salted water until 70–80% cooked, then remove from water.

Remove garlic and thyme, add pasta and a splash of pasta water, toss until sauce reaches desired consistency.

Turn off heat, stir in parsley leaves and drizzle with extra virgin olive oil.

Adjust seasoning with salt and black pepper, top with Parmesan cheese and serve.