Cook pasta in boiling salted water until al dente. Drain well and keep warm.

Heat oil in a large saucepan over medium heat. Add the mushrooms and cook for 5 minutes or until soft, stirring occasionally. Add onions, garlic, salt, pepper and thyme. Cook 4 minutes, stirring occasionally.

Add the chicken stock, heavy cream, increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer until thick, stirring constantly with a wooden spoon about 5 minutes.

Add 1 cup of gorgonzola cheese and 1 tablespoon of parsley. Stir well and adjust the seasoning to taste.

Add the pasta to the mushroom sauce, stirring well, and cook until the pasta is heated through, about 2 minutes. Remove from heat and sprinkle with remaining gorgonzola cheese and parsley. Serve immediately.