Ingredients:

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound mixed mushrooms, torn or sliced (your choice of chanterelle, oyster, portobello, shiitake, button, or cremini mushrooms)
3/4 teaspoon sea salt, plus more to taste
Freshly ground black pepper
8 ounces pappardelle pasta
2 tablespoons unsalted butter
2 shallots, chopped (2/3 cup)
2 teaspoons chopped fresh rosemary or fresh thyme leaves
2 garlic cloves, grated
1/3 cup dry white wine
1 teaspoon Dijon mustard
1/3 cup grated Parmesan or pecorino cheese, plus more for serving
1 tablespoon fresh lemon juice
Chopped fresh parsley, for garnish

Heat 1 tablespoon of the olive oil over medium-high heat in a large cast iron skillet. Add half the mushrooms, 1/4 teaspoon of the salt, and several grinds of pepper. Mix together and cook, stirring only occasionally, for 5 to 8 minutes, or until soft and browned. Remove from the skillet and set aside. Add the remaining 1 tablespoon olive oil to the skillet and repeat the cooking process with the other half of the mushrooms. In the mean time, bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, cooking until al dente. Set aside 1 cup of the pasta cooking water before draining. Drain the pasta and toss it with a drizzle of olive oil to prevent sticking. Add the pasta, cheese, and 1/4 cup of the pasta water and mix, adding more pasta water as needed to lightly coat the pasta. Stir in the lemon juice, then gently mix in the mushrooms. Sprinkle with parsley and season to taste. Serve with more grated cheese.