In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, 4-5 minutes. Add the minced garlic and sliced wild mushrooms, cooking for 8-10 minutes or until the mushrooms release their moisture and become golden brown. Pour in the red wine and allow it to reduce by half. Add the crushed tomatoes and dried thyme, simmering for 15-20 minutes to develop the ragu's flavors. Season with salt and black pepper.

As the ragu simmers, cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.

Toss the cooked pappardelle into the mushroom ragu, ensuring even coating. Serve hot, garnished with grated Parmesan cheese and fresh parsley.