Preheat the oven to 450?F (232?C) and grease a 9-inch (23.25-centimeter) penne pasta with olive oil, salt, pepper, and thyme. Add the pasta to the hot oil and cook, tossing occasionally, until the noodles are al dente, about 8 minutes. Drain and set aside. Heat the remaining 2 tablespoons butter in the skillet over medium-high heat, then add the mushrooms. Cook and stir, scraping up any browned bits from the bottom and sides of the pan. Season with salt and pepper to taste. Serve with the wild mushroom sauce.