Cream of Mushroom Spaghetti

1: Pour 500ml of boiling water over the dried mushrooms. Stir, then cover.

2: Slice the fresh mushrooms (reserve 1/2 of the oyster mushrooms for garnish) & dry fry with salt on a high heat to release the moisture. Once golden, add the olive oil.

3: Finely dice the shallot, garlic & parsley stalks. Add the shallot & fry until translucent.

4: Add the garlic, parsley stalks, butter & fry until fragrant.

5: Strain the dried mushrooms (keep liquid), slice then add to the pan, frying on a high heat for several minutes.

6: Pour in the white wine/vinegar + allow to cook off, scraping off any caramelised bits from the pan.

7: Then add 250ml of the porcini mushroom broth.

8: Get the pasta onto boil in salted water.

9: Pour in the cream, mustard + miso. Season to taste.

10: Fry the remaining oyster mushrooms in olive oil until golden crisp on each side.

11: Once the pasta is al dente, add to the sauce with the parsley + some pasta water.

12: Stir to combine, then get into bowls, top with the crispy mushrooms, more parsley, & lots of black pepper - enjoy!