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Melt butter in a large fry pan over medium heat.
Saute shallots, garlic and thyme until softened.
Add mushrooms and cook until golden and tender.
Add white wine and cook until reduced by two thirds.
Add cream and simmer for a few minutes, until sauce thickens slightly.
Remove and discard thyme bouquet.
Taste and season with salt and freshly cracked black pepper.
Meanwhile, for the pangratatto, heat olive oil in a pan and toss through panko, parsley and a pinch of salt flakes, stirring often, until golden brown, then transfer to a bowl, allow to cool slightly and stir through Parmesan.
Cook pasta in a large pot of salted water until al dente.
Transfer pasta directly to the pan of sauce, toss to combine, loosening with some pasta water if needed.
Serve immediately, topped with fried breadcrumbs.