In a large skillet, sauté butter, shallot, and garlic on medium-low heat for 2 minutes.
Chop the mushrooms in a food processor, then add them to the skillet with parsley and thyme, and salt to taste. Cook on low heat uncovered for 7 minutes.
Whisk cream and corn starch together, add to the sauce. Cook for 2 more minutes; add cheese and cook for 1 minute.
Cook bionaturae pappardelle according to instructions, then toss in the skillet and cook on medium-low for 30 seconds.
Serve with more grated cheese.
Enjoy!
