350g. Spaghetti
400g. Porcini mushrooms
4  parsley stalks
1 shallot
100ml dry white wine
200ml vegetable stock
Extra virgin olive oil
Freshly ground black pepper

Slice the carefully washed mushrooms and chop the parsley, peel and chop the shallot. Place the shallot in a pan with oil and gently fry until golden. Then add the mushrooms and leave to absorb the flavour for about 2 mins, pour over the white wine. Cook on a high flame for a couple of minutes and add a pinch of salt, a teaspoon of chopped parsley, cover and cook for about 10 to 15 minutes. Turn every now and then and add stock if the pan dries out. Cook the spaghetti in boiled salted water and just before draining add half a ladle of the boiled water to the pan with the mushroom sauce, adding the remaining parsley. Drain the spaghetti, add to the pan of mushrooms and toss on a high flame for several minutes. Serve with a sprinkle of ground pepper.