Peel the shallots and garlic. Cut the shallots into thin strips, finely chop the garlic.
Cut the mushrooms into bite-sized pieces. Heat the oil in a large pan and fry the mushrooms, in batches if necessary. Fry the shallots and garlic briefly, dust with flour and sauté briefly. Deglaze with wine and reduce slightly. Add the vegetable stock and simmer the sauce for approx. 10 minutes, stirring constantly.
Cook the fusilli in salted water until al dente according to the packet instructions. Chop the parsley. Slice the pecorino into shavings. Stir the mascarpone into the sauce and season with salt and pepper. Stir in the dripping wet fusilli. Arrange the pasta on plates and garnish with parsley and pecorino.