Tagliatelle with mushrooms | Gourmet Traveller

Ingredients

• 50 gm dried porcini mushrooms
• 50 gm mixed dried mushrooms
• 2 tbsp extra-virgin olive oil
• 4 golden shallots, thickly sliced
• 4 cloves garlic, thinly sliced
• 50 gm chestnut mushrooms, large caps halved
• 50 gm pine or shiitake mushrooms, thinly sliced
• ¼ cup thyme leaves (loosely packed)
• 250 ml chicken stock (1 cup)
• 400 gm dried tagliatelle
• 250 gm mascarpone
• 1 cup flat-leaf parsley, coarsely chopped, to serve (loosely packed)
• To serve: finely grated parmesan