In a pan of boiling water add the linguine & cook until al dente according to the instructions on the pack. Whilst the linguine is cooking, in another pan heat the oil over a medium heat.
Add the mushrooms, garlic and thyme & toss for about 1-2 minutes. Add the wine and salt to taste. Cover with a lid and simmer the mushrooms for about 5-7 minutes.
When the pasta is cooked, drain and return it to the pan. Toss the linguine in the butter and parsley then add the mushroom mixture and stir through.
Serve in bowls, sprinkled with the Parmesan. A green salad or some steamed green vegetables would be a good accompaniment.
If you are not vegetarian this recipe could be served with cooked chicken breasts, just reduce the quantities of the pasta slightly.
We’ve used Parmesan in this recipe but if you are vegetarian you can use an alternative. Good vegetarian Parmesan can be difficult to get hold of; vegetarian Pecorino is often tastier.