Bring a large pot of salted water to the boil for the pasta.
To make the breadcrumbs, warm 1tsp olive oil to a non-stick frying pan over a medium heat.
Add the breadcrumbs plus a pinch each of garlic powder, salt and pepper, and stir the breadcrumbs for 2-3 minutes until toasted and golden. Remove from the heat, transfer to a cold dish and stir in the dried herbs.
Cook the pasta to al-dente (the lower end of the time stated on the packet).
Meanwhile, heat 2 tbsp of olive oil over a medium-high heat in a wide frying pan.
Add the sliced mushrooms to the pan, ideally in one layer and not crowded inside the pan. (see post notes for tips on cooking the best mushrooms).
Cook the mushrooms for 6-7 minutes, tossing them once after about 3 minutes. When the mushrooms are nicely browned, add the garlic, thyme, a pinch of salt and pepper and stir well.
When the pasta is cooked, reserve ¼ cup (60ml/4 tbsp) of the cooking water then drain the pasta.
Add the pasta to the mushrooms with the ¼ cup of reserved pasta water and the remaining tablespoon of olive oil, and toss with tongs to coat the pasta and mix the mushrooms through. Season to taste with salt and pepper if necessary.
Divide the pasta between two bowls, making sure the mushrooms are evenly distributed. Sprinkle with a generous amount of herby breadcrumbs to serve.