Bring a large pot of salted water to a boil and add 8 ounces of dried pappardelle pasta. Cook until just shy of al dente, following package instructions, then drain and reserve 1 cup of the pasta cooking water.

Remove hard, woody stems from the mushrooms and tear or slice them into bite-sized pieces.

Heat a large skillet over medium-high heat and add 2 tablespoons of neutral oil. When shimmering, add the mushroom pieces, cooking in batches if necessary for 2-3 minutes on each side until golden-brown.

Transfer cooked mushrooms to a plate and sprinkle with salt and black pepper.

In the same skillet, lower the heat and add 2 tablespoons of unsalted butter, minced garlic, and shallot. Sauté over medium-low heat for 1-2 minutes until aromatic.

Stir in 3/4 cup of heavy cream, 1 teaspoon of Dijon mustard, lemon zest, and the cooked mushrooms. Season with salt and black pepper, simmering over low heat for 2-3 minutes until slightly thickened.

Add the drained pasta to the skillet and toss to coat with the creamy sauce. If too thick, add reserved pasta cooking water to adjust consistency.

Remove from heat and stir in 1/4 cup of grated Parmigiano-Reggiano, juice of half a lemon, and minced parsley. Adjust seasoning as necessary.

Divide the creamy mushroom pappardelle among serving bowls and top with extra cheese and parsley.