Slice ounces wild mushrooms. Mince garlic cloves.
Heat olive oil in a large pot over high heat until shimmering. Add the mushrooms and sauté until they are browned, about 4 minutes. Add the garlic, dried linguine, chicken broth, and heavy cream. Bring to a boil and cook uncovered, stirring occasionally, until the liquid is absorbed and the pasta is fully cooked, about 12 minutes.
Taste and season with salt and freshly ground black pepper. Serve with grated Parmesan cheese and fresh thyme leaves.