Bring 4 quarts of water to boil in pot. Add salt to water and add pasta. Cook until al dente. Reserve 1/2 cup of pasta water and drain pasta. Return to pot.
1/2 tsp salt, 1 lbs campanelle or farfalle pasta
melt butter in 12-inch skillet. Add shallots and cook. Stirring occasionally until they are softened (4-5 minutes).
2 tbsp butter, 4 shallots
Add garlic and cook 30 seconds. Increase heat to medium-high and add shiitakes and cook for 2-3 minutes. Add cremini and salt. Cook and stir occasionally until moisture from mushrooms have been evaporated and mushrooms are golden brown (8-10 min). Transfer cooked mushrooms to a bowl and set aside.
3 cloves garlic, 10 oz shiitake mushrooms, 10 oz cremini mushrooms
Add chicken broth to empty skillet and bring to boil scraping up any browned bits. Turn off the heat and stir in cream and lemon juice. Season with salt and pepper to taste.
1 1/4 cups chicken broth, 1/2 cup heavy cream, 1 tbsp lemon juice, 1 tsp ground pepper
Add mushrooms, chicken broth mixure, cheese, thyme and parsley to pasta. Toss over medium-low heat until cheese melts and pasta absorms most of liquid (2-3 minutes). Add any reserved pasta water to adjust consistency of sauce as desired.
2 oz prated parmesan cheese, 2 tbsp parsley leaves, 1 tbsp thyme