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Pour 500ml of boiling water over the dried mushrooms. Stir, then cover.
Slice the fresh mushrooms (reserve ½ of the oyster mushrooms for garnish) & dry fry with salt on a high heat to release the moisture. Once golden, add the olive oil.
Finely dice the shallot, garlic & parsley stalks. Add the shallot & fry until translucent.
Add the garlic, parsley stalks, butter & fry until fragrant.
Strain the dried mushrooms (keep liquid), slice then add to the pan, frying on a high heat for several minutes.
Pour in the white wine / vinegar + allow to cook off, scraping off any caramelised bits from the pan.
Then add 250ml of the porcini mushroom broth.
Get the pasta onto boil in salted water.
Pour in the cream, mustard + miso. Season to taste.
Fry the remaining oyster mushrooms in olive oil until golden crisp on each side.
Once the pasta is al dente, add to the sauce with the parsley + some pasta water.
Stir to combine, then get into bowls, top with the crispy mushrooms, more parsley, & lots of black pepper - enjoy!