Add dried mushrooms to a bowl of water for 30 minutes to re-hydrate. Reserve ¼ of the water from the mushrooms and chop mushrooms.
Prepare pasta according to package directions. You want it done around same time as sauce. Drain but don't rinse.
Heat large skillet over medium heat. Add butter and olive oil.
Once butter is melted add onion and red pepper flakes. Saute on medium low for 5 minutes.
Add garlic and dried mushrooms and cook 3 more minutes.
Add fresh mushrooms and cook a few more minutes.
Stir in white wine, lemon juice, reserved mushroom broth, salt and pepper. Turn up to medium and cook a couple minutes.
Add pasta to skillet and mix.
Stir in fresh parsley and Parmesan. Adjust spice as needed.
