A weeknight meal that's earthy, cheesy, and comforting.
1/4 cup chopped fresh flat-leaf parsley leavesPour stock into small small bowl or liquid measuring cup and evenly sprinkle gelatin over surface of stock. Set aside.In a large 12-inch cast iron or stainless steel skillet, heat oil over medium-high heat until shimmering. Add mushrooms, season with salt and pepper, and cook, stirring frequently with a wooden spoon, until moisture has evaporated and mushrooms are deeply browned, 12 to 15 minutes.
Meanwhile, in a pot of salted boiling water, cook pasta. If using dry pasta, cook until just shy of al dente . If using fresh pasta, cook until noodles are barely cooked through. Using either a spider skimmer or tongs , transfer pasta to pan with mushrooms along with 3/4 cup pasta cooking water. Alternatively, drain pasta using a colander or fine-mesh strainer, making sure to reserve at least 2 cups pasta cooking water.
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