Meanwhile, in large heavy-bottomed skillet, heat the oil over medium-high to high heat. Add the mushrooms, shallots, garlic and oregano; sauté until golden, about 7-8 minutes.
Add the broth, lemon juice, capers and crushed red pepper; cook until slightly thickened, about 5 minutes. Reduce heat slightly, add the butter and mix together until just melted. Season with salt and pepper.
Add the pasta and parsley and toss until pasta is coated. Add parmesan cheese and toss again.