Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

In a large skillet over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter turns golden brown and has a nutty aroma, about 4-5 minutes.

Add the sliced mushrooms to the skillet and sauté for about 5-7 minutes, or until they are browned and tender.

Stir in the minced garlic, thyme, salt, and black pepper. Cook for an additional 1-2 minutes until the garlic is fragrant.

Add the cooked pasta to the skillet, tossing to combine. If the pasta seems dry, gradually add reserved pasta water until you reach your desired consistency.

Remove from heat and stir in the grated Parmesan cheese and chopped parsley. Toss well to combine.

Serve immediately with lemon wedges on the side for squeezing over the pasta.