Slice half the white and shiitake mushrooms (or to save time you can purchase them already sliced). Chop the remaining mushrooms into a smaller dice, set aside.

Heat a large dutch oven over medium-high heat. Add 2 tablespoons butter and all the shiitake and white mushrooms. Season with 1/2 teaspoon salt, cover and cook until mushrooms release their liquid, about 5 minutes. Uncover and continue to cook stirring occasionally until all liquid has evaporated and the mushrooms being to brown, about 10 minutes.

Add the garlic, sage, porcini mushrooms and shallots. Cook and stir for 1 minutes. Add the wine and cook until evaporated, about 2 minutes.

Add 4 cups of water, the campanelle pasta and 1/2 teaspoon salt. Bring the mixture to a boil then reduce the heat to medium, cover and cook stirring occasionally until the pasta is tender, about 15 minutes.

Remove from the heat and add the Romano cheese, 1/4 cup hot water, ground black pepper, lemon juice and the remaining 2 tablespoons butter. Quickly stir to combine and continue stirring vigorously for 1 minute. Season with salt and pepper to taste. Serve garnished with chopped chives and extra grated cheese.