Remove the stems from the mushrooms and thinly slice them. Place in a large bowl.

Thinly slice shallots and garlic, adding them to the bowl with the mushrooms. Tear the sage, rosemary, and thyme into small pieces and add to the bowl.

Drizzle the mixture with Worcestershire sauce and balsamic vinegar, then mix to combine.

In a large sauté pan over medium heat, add olive oil to coat the bottom. Add butter and let it melt.

Pour in the mushroom mixture and cook, stirring occasionally, for 25-35 minutes, until mushrooms are deeply browned and shallots are caramelized.

Meanwhile, boil water in a large pot, seasoning liberally with salt. Cook the pasta until al dente, about 6-7 minutes.

Two minutes before the pasta is done, stir goat cheese into the sautéed mushrooms and reduce heat to low, mixing until creamy.

When pasta is ready, transfer it directly to the pan with mushrooms using a slotted spoon. Add a splash of pasta water and stir well.

Taste and adjust seasoning with salt and pepper. Serve garnished with fresh thyme.