Step 1

Dissolve stock cube in 120 ml / ½ cup of hot water (or soak porcini in hot water - leave them to infuse for a couple of hours if you can). Set aside.

Step 2

Discard shiitake stems and slice both mushrooms thickly. Place them in a food processor, pulse a few times to grind them (not too finely!) - you want some texture left. I actually dice shiitake caps by hand and process chestnut mushrooms in a food processor.

Step 3

Boil a large pot of water. Once boiled, add pasta and cook it minute short of al dente.

Step 4

Heat up 1 tbsp of olive oil in a large frying pan. Add shallots and garlic and sautee on low heat until softened and fragrant, stirring frequently.

Step 5

Season with a generous amount of pepper, a pinch of salt (soy sauce and miso add saltiness) and thyme leaves.

Step 6

Add another tablespoon of olive oil and approximately half of the mushrooms. Once these look cooked, add another tablespoon of olive oil if needed and the rest of the mushrooms.

Step 7

Sautee on low heat until fully cooked and there is no water left in the pan (about 10 minutes from the moment you add the first batch of mushrooms).

Step 8

Add stock to deglaze the pan. If using porcini, be sure to squeeze all the liquid out of them and not to tip the grit that tends to settle at the bottom. You can chop rehydrated porcini finely and add them to the pasta, but be sure to clean them of any grit.

Step 9

Add soy sauce, red miso, vegan cream and 1 tbsp of balsamic. Stir everything well and allow the sauce to come to a simmer, simmer for a couple of minutes. Taste, add more salt and balsamic if liked.

Step 10

Before you drain your pasta, reserve 80 ml / 1/3 cup of pasta cooking water.

Step 11

Toss drained pasta in the sauce, adding just a little bit (you won't need all of it) pasta water to thin if needed.

Step 12

Divide between bowls, garnish with chopped parsley and vegan parmesan.