Wild Mushroom Papardelle

INGREDIENTS

• 1.25 ounces dried Porcini mushrooms
• 8 ounces dried or 12 ounces fresh papardelle (wide) noodles
• 6 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 shallot, minced
• 1/2 teaspoon red pepper flakes
• 1 large Maitake (also called Hen of the Woods) mushroom (about 3.5 ounces), trimmed and petals separated
• 1 tablespoon lemon juice
• 1 tablespoon fresh chopped parsley, plus more for topping
• salt and freshly ground black pepper, to taste
• 1/2 cup (2 ounces) grated pecorino cheese