Boil pasta in salted water.
Drain and keep aside.
In the same nonstick pot, add half the butter, oil, mushrooms, and cook over medium heat until golden brown.
Remove from pot and keep aside.
In the same pot, add remaining butter and oil, garlic, onions, salt, pepper, Italian seasoning and saute until garlic is fragrant and onion is partially softened.
Add wine carefully, while stirring, scraping the bottom until wine is almost evaporated.
Add broth, heavy cream, flour, parmesan cheese and mix until combined.
Continue cooking, while stirring, until sauce is thick and creamy.
Add the boiled pasta, cooked mushrooms, lemon juice and mix until fully coated.
If pasta looks too thick, add a little broth. If it's too watery, continue cooking uncovered for a few more minutes until excess liquid is evaporated.
Garnish with fresh parsley.
Serve immediately and enjoy.