Heat 2 tablespoons of olive oil in a pan over medium heat. Add the fresh oyster mushrooms and shiitake mushrooms, cooking until soft.

Add minced garlic, shallot, and crushed red pepper to the pan, sautéing until fragrant.

Pour in 1/2 cup of dry white wine and allow it to deglaze the pan, scraping up any browned bits.

Stir in heavy cream and simmer for a few minutes until the sauce thickens.

In a separate pot, cook the bucatini pasta according to package instructions.

In another skillet, heat an additional 2 tablespoons of olive oil and cook the sausage until browned.

Add the sliced oyster and shiitake mushrooms, chopped shallot, and minced garlic. Cook until the sausage is fully cooked and the vegetables are tender.

Deglaze with another 1/2 cup of dry white wine and add chicken stock to the sausage mixture.

Season with kosher salt, black pepper, lemon zest, and lemon juice. Combine with the creamy mushroom sauce.

Toss the drained bucatini pasta with the sauce and serve immediately.