Remove the stems from 8 ounces of mushrooms and thinly slice them. Add them to a large bowl.

Thinly slice the 3 shallots and 3 garlic cloves and add them to the bowl.

Tear in ¼ cup sage leaves, leaves from 3 sprigs of rosemary and leaves from 7-8 sprigs of thyme.

Drizzle 1 tablespoon of Worcestershire sauce and 2 tablespoons of balsamic vinegar into the bowl and give everything a big mix.

Set a large sauté pan over medium heat. Add 2 tablespoons of olive oil, or enough to coat the bottom of the pan.

Add 2 tablespoons of butter and let it fully melt into the oil.

Pour in the mushroom mixture. Cook, stirring occasionally, for 25-35 minutes, or until the mushrooms are deeply brown and the shallots are nearly caramelized.

Towards the end of this time, bring a large pot of salted water to a boil and cook 8 ounces of pasta for about 6-7 minutes, or until al dente.

When the pasta is two minutes away from being finished, stir 1 cup of goat cheese into the mushrooms. Reduce the heat to low and stir until a creamy sauce forms.

When the pasta is finished, use a slotted spoon to transfer it to the pan with the mushrooms.

Add a splash of pasta water and stir to create a glossy, saucy pasta. Add more pasta water as needed.

Taste and season with more salt and pepper as preferred.

Scoop the pasta onto a plate and garnish with more fresh thyme to serve.