Bring a large pot of salted water to a rolling boil. Cook the spaghetti until al dente, about 8-10 minutes. Drain the pasta, reserving a cup of pasta water.

In a large skillet, heat olive oil over medium heat. Add breadcrumbs and toast for 3-5 minutes until golden brown. Season with salt and pepper; set aside.

Reduce heat to low and melt the butter slowly in the same skillet. Add minced garlic and sauté for 1 minute until fragrant.

Stir in sliced mushrooms and thyme. Cook for about 3-5 minutes until soft, seasoning with salt and pepper.

Add the drained spaghetti to the skillet, tossing to coat in the sauce. If too dry, add reserved pasta water as needed.

Serve hot, topped with toasted breadcrumbs and fresh parsley. Enjoy!