For the Pasta:

• Bring water to a boil for pasta and cook pasta until al dente.  This means stop cooking it a couple minutes before you normally would.  You will finish boiling it in the mushroom sauce for the last 2-3 minutes.
• Strain pasta but reserve a cup or more to add to the mushroom sauce later.

For the Creamy Mushroom Sauce:

• Bring a 12" pan to medium high heat and add 2 Tbsp olive oil and add quartered mushrooms and a wee bit of salt (~ ¼ tsp)
• Cook ~ 7-9 minutes, turning 2-3 times, until most sides are browned. Remove mushrooms to a plate and set aside.
• In the same pan, add remaining olive oil and shallots and cook for 2-3 minutes or until translucent.
• Add garlic to pan and cook 1-2 minutes or until fragrant.  Add more olive oil if needed.
• Add mushrooms back to the pan with the garlic and shallots.
• Add pasta, 1 cup pasta water, and heavy whipping cream and bring to a simmer for ~ 3 minutes or until pasta is done.
• Remove from heat and stir in butter, lemon juice, lemon zest, and the Parmesan cheese (leave some for garnish if you like).
• Stir.  The sauce will thicken as it cools so wait 5 minutes and it will be thicker.
• Plate and add salt to taste.  Happy eating! Beckie