Bring a large pot of salted water to a boil and cook the pasta until al dente.

Reserve 120 ml pasta water, then drain the cooked pasta.

Heat 5 ml cooking oil in a frying pan and sauté the diced onion until softened.

Add 180 g brown mushroom and salt, then cook until the mushrooms are deeply browned.

Add garlic and fresh thyme, then cook until fragrant.

Pour in water to deglaze the pan and scrape up the browned bits.

Remove the fresh thyme sprigs and blend the mushroom mixture until very smooth.

Return the blended mushroom sauce to the frying pan and stir in pasta water and cooking cream.

Add chicken stock and Parmesan cheese, then stir until the sauce is smooth and thickened.

Add the cooked pasta and toss until every strand is coated with sauce.

Heat the remaining 5 ml cooking oil in a clean frying pan and sauté 70 g sliced brown mushroom with salt and black pepper.

Add butter and cook until the topping mushrooms are browned.

Add fresh chili, fresh parsley, and Worcestershire sauce, then briefly sear the topping.

Divide the creamy mushroom pasta among 3 bowls and spoon the mushroom topping over each serving.