In a large pot, begin boiling your pasta according to package instructions for Al-Dente texture. Reserve ¼ cup of hot pasta water and strain the rest of the pasta in a colander.

Heat a large pan on medium heat with olive oil and fry shallots until translucent. Then add in your sliced mushrooms and fry until soft and brown and most of the liquids in the pan have evaporated, about 5 minutes.

Stir in the vegetable stock and cook for 1 minute.

Mix in cream of corn, mushroom soup and the reserved pasta water. Cover with a lid. Raise to medium-high heat and allow the sauce to reach a boil.

Once it reaches a boil, lower the heat to low-medium and add in your strained pasta. Combine until all pasta is covered in sauce. Serve hot and enjoy!