• Take your mushrooms and cut just a bit of the root end and discard that. Cut of the top and set those aside. Now take the stem section and cut into 1 inch thick slices, probably 4 slices to each stem. Soak the stem slices in hot water for 1-2 hours, this softens them up a bit. Drain well in a colander, While those are draining, slice the tops and place in the fridge until needed.

For Cooking the Mushrooms

• On medium-high, place the well drained mushroom stems into a skillet. Add broth and white wine to the skillet, getting the liquid to a simmering boil. Allow the mushroom stems to absorb the liquid completely (might take about 12-15 minutes). Please note that they will shrink in size a little once cooked.
• Add the butter, garlic, and shallot, and nicely brown the stems on each side, making sure you don't burn the garlic and shallot. Remove from heat and place the "scallops" on a plate. Keep the garlic and shallots in the pan for the pasta.

For the Pasta

• Add the vegetable broth, wine, and minced garlic to the same skillet and allow to simmer over medium heat until half of the liquid is absorbed.
• Mix in the tomatoes, parsley, sliced mushroom tops, and pepper flakes into the skillet. Simmer for another minute and then add the cooked and drained pasta. Allow the liquid to almost completely absorb, you want the bottom of the pan to be lightly coated with liquid.
• Divide the pasta onto two plates, top with the mushroom "scallops" and garnish more fresh parsley. Serve.