Preheat oven to 350°. Cook pasta as package directs. Drain the mushrooms and reserve the soaking water. While the pasta is cooking, prepare the sauce by heating the oil in a large skillet and sautéing the garlic, mushrooms, onion and celery for 5 to 7 minutes. Stir in the flour and mix constantly until all ingredients are coated with flour. Combine the Edensoy, water (including the mushroom soaking water), and mirin. Slowly pour into the skillet while mixing constantly to prevent lumping. Bring to a boil, stirring constantly until the sauce becomes thick, about 2 to 3 minutes. Reduce the flame to low and add the salt, pepper, oregano, basil and pepper. Simmer 2 minutes. Turn off the flame.
Drain the pasta and mix in with the sauce. Lightly oil a baking dish and place the pasta in it. Place the bread cubes in a food processor and grind into bread crumbs. Sprinkle the bread crumbs evenly over the pasta. Bake for 30 minutes until the pasta is hot, the sauce is bubbling and the bread crumbs are slightly browned. Remove from the oven and sprinkle the parsley over the baked pasta. Serve.
Per serving - 354 calories, 7 g fat (16% calories from fat), 17 g protein, 71 g carbohydrate, 12 g fiber, 0 mg cholesterol, 363 mg sodium