Bring the water to a boil.

While the water is heating, prepare all the ingredients.

In a Dutch oven, melt the butter over medium heat. Add the shallot, thyme, chives, salt, pepper, and garlic. Cook for about 1 minute.

Add the mushrooms and cook for about 5 minutes, until the juices mostly evaporate.

Once the mushrooms have been added to the Dutch oven, put the pasta into the boiling water. Cook according the directions on the package, reduce the cook time by 2 minutes.

Stir in the Vermouth and reduce for about 1-2 minutes. Then add the cream and heat until hot.

Add the pasta and cook until al dente. Stir in the grated Parmesan until incorporated. Salt and pepper to taste.

Remove from heat and allow to sit for 5-10 minutes before serving.

Garnish wish parsley and serve.