Creamy Buckwheat Pasta With Wild Mushrooms

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1/2 pound wild mushrooms, such as oysters and chanterelles, sliced 1/4 inch thick

2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

6 large eggs

1 pound buckwheat pappardelle (see Note)

1 leek, white and light green parts only, halved and sliced 1/8 inch thick

1/4 cup plus 2 tablespoons mascarpone cheese

1/4 cup heavy cream

3 tablespoons unsalted butter

1 1/2 cups baby spinach

Freshly grated Parmigiano-Reggiano cheese, for sprinkling

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