Fill a large pot with water and season it heavily. Add the pasta and cook according to package directions. When the pasta is ready, reserve ¼ cup of the cooking water and drain the noodles.

While the pasta cooks, heat a large non-stick skillet to medium high heat and add the olive oil. When the oil is heated, add the sliced mushrooms and cook while stirring for 3-4 minutes until the mushrooms have reduced in size and are starting to brown.

Add the shallots and garlic to the mushrooms and saute for a minute or two.

Pour in the wine and cook until it reduces by half then add the stock, cream and thyme. Reduce the heat to medium and let the sacue simmer for about 5 minutes or until it has reduced and thickened.

Add the drained pasta along with the reserved water to the sauce pan and mix well to coat the noodles. Cook for a minute or two until the sauce is clinging to the noodles.

Divide between 2 plates and serve.