Start by boiling water in a large pot; add salt generously. Toss in the orecchiette once it's at a rolling boil. Cook until al dente as per package instructions, usually about 9-11 minutes, then drain but reserve about 1 cup of pasta water.

Heat olive oil over medium heat in a skillet. Add minced garlic and sauté until fragrant, about 30 seconds.

Add sliced mushrooms along with salt and pepper. Stir occasionally until they become golden brown and tender, about 5-7 minutes.

Add fresh thyme leaves to the pan and stir for another minute.

Pour in the reserved pasta water along with the drained orecchiette into the skillet. Mix well to coat the pasta with the sauce. Cook together for an additional 2-3 minutes on low heat until heated through.

Serve hot with freshly grated Parmesan sprinkled on top.