Bring a large pot of water to a boil for the pasta.
Place the dried porcinis in a small saucepan and add just enough stock to cover. Bring to a low boil over high heat then reduce the heat to medium-low and simmer until mushrooms reconstitute, 2-5 minutes.
In a large skillet, heat the olive oil, two turns of the pan, over medium-high and melt butter into the oil. Working in two batches, add the fresh mushrooms and cook, stirring occasionally, until brown and fragrant, 3-5 minutes. Return all the cooked mushrooms to the skillet; add the shallots, garlic, herbs and lemon zest to the sauce; season with salt and pepper. Cook, stirring often, until the shallots soften, about 2 minutes.
Salt the boiling water, add the pasta and cook until a few minutes shy of al dente, about 5 minutes.
Using a slotted spoon, transfer the porcinis to a work surface; chop and add to the sauce.
Pour in the soaking liquid, leaving any grit behind. Add the wine and bring to a boil. Reduce the heat to medium-low and simmer until slightly reduced, about 3 minutes.
Drain the pasta and add it to the sauce; toss over medium-low until the pasta is al dente and absorbs some of the sauce, about 3 minutes. Remove from the heat; stir in the lemon juice and 1 cup cheese. Drizzle with EVOO to marry the sauce to the pasta, top with the chives and serve.
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