Porcini, Oyster and Shiitake Pasta

300g (11oz) wholewheat spaghetti or soba or udon noodles
handful of dried porcini mushrooms (about 15g/⅔ oz)
25g (1oz) butter
250g (9oz) shiitake and oyster mushrooms or 250g (9oz) chestnut mushrooms, thinly sliced
leaves from 3 sprigs of fresh thyme
5 large sage leaves, thinly sliced
200ml (7fl oz) of a good liquid vegetable or chicken stock
50g (2oz) finely grated Parmesan cheese
sea salt and freshly ground black pepper

Put the pasta or noodles on to cook according to the packet instructions.
Meanwhile, put the porcini mushrooms in a cup or small bowl, pour over enough boiling water to just cover and leave to plump up.
Put the butter in a sauté pan over a medium-high heat and, once sizzling, add the chestnut or oyster/shiitake mushrooms, thyme and sage and cook for 5-6 minutes, stirring occasionally until the mushrooms have softened.
After this time, and once the porcini have plumped up, add them and their soaking liquor to the mushrooms along with the stock. Turn up the heat and let everything bubble away for 5 minutes or so to reduce and make the liquid a little stronger in flavour.
Once the pasta or noodles are cooked, drain well and then pop back into the pan with the lid on to keep warm until needed.
Once the liquor has reduced, tip the pasta or noodles into the pan and add half the Parmesan. Mix everything together, season to taste, and then serve with a sprinkling of the remaining Parmesan and the parsley on top, if liked. A handful of rocket adds some peppery flavor to this also.