You can use cremini mushrooms in place of shiitakes.

1 lb spaghette
salt and pepper
5 tbsp evoo plus extra for drizzling
12 oz shiitake mushrooms, stemmed and sliced thin
1 shallot, minced
1/4 cup heavy cream
1 oz parmesan cheese, grated (1/2 cup) plus extra for sprinkling
2 tsp grated lemon zest plus 1/4 cup juice (2 lemons)
2 tbsp thinly sliced fresh basil

1 lb spaghette 5 tbsp evoo plus extra for drizzling 12 oz shiitake mushrooms, stemmed and sliced thin 1 shallot, minced 1/4 cup heavy cream 1 oz parmesan cheese, grated (1/2 cup) plus extra for sprinkling 2 tsp grated lemon zest plus 1/4 cup juice (2 lemons) 2 tbsp thinly sliced fresh basil

1. Bring 4 quarts water to boil in dutch oven. Add spaghetti and 1 tbsp salt and cook, stirring often, untl al dente. Reserve 1 3/4 cups pasta water then drain spaghetti and set aside.

2. Heat 2 tbsp oil in dutch oven over medium heat until shimmering. Add mushrooms, shallot, and 1/2 tsp salt and cook until lightly browned, about 7 minutes. Add 1 1/2 cups reserved pasta water and cream and bring to a boil. Reduce heat to medium low and simmer for 2 minutes. Remove from heat and stir in spaghetti, parmesan, lemon zest and juice, 1/2 tsp pepper and remaining 3 tbsp oil. Cover and let stand for 2 minutes,; tossing halfway through.

3. Add remaining 1/4 cup pasta water as needed to adjust consistency. Stir in basil and season with salt and pepper to taste. Serve drizzling individual portions with extra oil and sprinkling with extra parmesan.