Ingredients

• 4 Tbsp. extra-virgin olive oil
• 1 lb. mixed mushrooms (such as maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces
• Kosher salt
• 2 medium shallots, finely chopped
• 1 lb. spaghetti or bucatini
• 1/2 cup heavy cream
• Zest and juice of 1/2 lemon
• 1/3 cup finely chopped parsley
• 2 Tbsp. unsalted butter, cut into pieces
• 1/2 oz. Parmesan, finely grated (about 1/2 cup), plus more for serving
• Freshly ground black pepper

Instructions

1. Heat 2 Tbsp. oil in a large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 Tbsp. oil and mushrooms and more salt.
2. Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.
3. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
4. Using tongs, transfer pasta to pot with mushrooms and add cream and 1 cup pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.
5. Remove pot from heat. Add lemon zest and juice, parsley, butter, 1/2 oz. Parmesan, and lots of pepper and toss to combine. Taste and season with more salt if needed.
6. Divide pasta among bowls and top with more Parmesan.