Heat butter + oil in a large skillet. Using the largest holes on a grater, shred the mushrooms over the skillet. Add the garlic + red pepper.

Saute over medium heat until liquid from the mushrooms evaporates, about 10 minutes.

Add broth and bouillon cube; increase the heat to high and cook for 10-12 minutes. (Some of the liquid will be reduced).

Remove from heat + stir in parsley and slat and set aside. While sauce cooks, bring a large pot of water to a boil and cook pasta.

Drain pasta and pour mushroom sauce over top. Stir over medium heat for about one minute. Remove from heat and add cheese. Toss to mix and serve immediately.