Bring a large pot of generously salted water to a boil.
Add the pasta and cook according to package directions until al dente. 2.
While the pasta cooks, heat 1/3 cup (720 ml) of olive oil in a large skillet over medium heat.
Add the mushrooms, season with salt and pepper, and increase the heat to medium-high.
Cook, stirring occasionally, until the mushrooms are nicely browned and have released their moisture, about 10-12 minutes. 3.
Add the minced shallot or garlic to the skillet and cook for another 1-2 minutes until fragrant.
Turn off the heat. 4. Just before draining the pasta, reserve about 1 cup (240 ml) of the starchy pasta water.
Drain the pasta well. 5.
Add the 1/2 cup (480 ml) of vegetable stock to the mushroom skillet and turn the heat to low to gently warm through. 6.
Add the drained pasta to the skillet along with the remaining 1 tablespoon of olive oil and the 1/2 cup (480 ml) of chopped parsley.
Toss everything together until the pasta is well-coated. If the sauce seems dry, add a splash of the reserved pasta water until it reaches your desired consistency. 7.
Serve immediately, garnished with extra fresh parsley.
Don't overcrowd the pan when cooking the mushrooms.
Cook them in batches if necessary to ensure they sear and brown properly rather than steam.
