Foryoueats: Pasta ai Funghi (Creamy Pasta With Mushrooms)

Ingredients

• 1 cup (240ml) homemade or store-bought low sodium chicken stock (see note)
• 1 1/2 teaspoons (4g) powdered gelatin, such as Knox
• 2 tablespoons (30ml) extra-virgin olive oil
• 1 1/2 pounds (675g) mixed mushrooms (such as shiitake, oyster, maitake, beech, cremini, and chanterelles), cleaned, trimmed, and thinly sliced or torn by hand (see note)
• Kosher salt and freshly ground black pepper
• 3 medium shallots, finely minced (about 3/4 cup; 120g)
• 2 medium (10g) garlic cloves, minced
• 2 tablespoons (4g) chopped fresh thyme leaves
• 1/2 cup (120ml) dry white wine or 1/4 cup (60ml) dry sherry
• 1 teaspoon (5ml) fish sauce (optional)
• 1 pound (450g) short dried pasta (such as casarecce or gemelli ) or long fresh egg-dough pasta (such as tagliatelle or fettuccine)
• 6 tablespoons unsalted butter (3 ounces; 85g)
• 3 ounces grated Parmigiano-Reggiano (1 cup; 85g)
• 1/4 cup (10g) chopped fresh flat-leaf parsley leaves