Instructions: 

1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain, reserving 1 cup pasta water. Set aside. 
2. Heat olive oil and butter in a large skillet over medium-high heat. Add mushrooms (in batches if needed) and cook until golden brown, about 4–5 minutes.
3. Lower heat slightly, add garlic and 1-1/2 Tbsp thyme, and cook 1 minute.
4. Add cream over low heat and bring to a gentle simmer. Whisk in miso paste until smooth.
5. Stir in Parmesan gradually, allowing it to melt between additions.
6. Add lemon juice and black pepper. Simmer for 1–2 minutes until slightly thickened.
7. Add cooked pasta and toss well. Let simmer for 1–2 minutes. Add a splash of pasta water, if needed, to loosen the sauce.
8. Add remaining thyme and lemon zest. Toss to combine. 
9. Plate pasta and top with extra Parmesan, lemon zest, and thyme, if desired. Serve & enjoy!