For the pasta with St. Albray mushroom sauce, cut the leek into fine rings and quarter the mushrooms. Finely chop the parsley.
Heat the butter in the pan and fry the mushrooms in it for 5 minutes. Add the leek and fry for 5 minutes. Deglaze with white wine and vegetable stock and bring to the boil.
Cut the St. Albray into small cubes and mix with the crème fraiche. Add the chopped parsley and season the sauce with salt and pepper.
Cook the pasta in plenty of salted water until al dente, drain. Mix with the Saint Albray mushroom sauce and serve immediately.
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