Tear a head of wild mushrooms (such as maiitake) into 2-3 inch pieces. Destem a handful of shiitakes and slice. Slice a bowl of crimini mushrooms and a couple of shallots. Roughly chop a large handful of Italian parsley leaves.
In a large skillet over high heat, warm a few glugs of extra virgin olive oil until shimmering and add shallots. Season generously with salt and pepper and sauté until softened. Add mushrooms and continue to cook, stirring ocassionally, until golden.
Bring a large pot of salted water to a boil. Add Tagliatelle and cook just until al dente. Add the zest of one lemon, a generous dollop of crème fraiche, and chopped parsley to mushroom mixture. Stir to combine.
Add Tagliatelle and toss to coat. Serve immediately, finished with additional extra virgin olive oil.