In a heated sauté pan, begin by sautéing mushrooms in olive oil until tender. Add salt,
pepper and reduce heat.
Place fresh Bisogno Fettuccine in a large pot of boiling salted water for 3-5 minutes for
al dente. Drain pasta and transfer to the pan with mushrooms. Add some of the pasta
water to deglaze. Add chopped green onions and serve. Top with fresh thyme.