Put the cream in a small saucepan, together with the sage leaves and the grated zest of one biological lemon. Bring cream to the boil and then put off the fire immediately. Let rest for 20 minutes, leaving the sage and the lemon zest in the cream.
Bring a big pot of salted water to a boil and cook pasta following instructions on the package.
Cut shiitake mushrooms in pieces and sauté them in the olive oil in a frying pan until deep brown, together with the thyme. Season with pepper, salt, fish sauce and Worcestershire sauce to get a hearty taste, both during and after finishing cooking the mushrooms.
When cream has cooled off for 20 mins, pasta is cooked and drained, and mushrooms are baked deeply brown, mix pasta with mushrooms and cream (including the sage leaves and lemon zest). Mix in the butter. Season with pepper, salt, Worcestershire sauce, fish sauce, lemon juice and vinegar to get the perfect mix between creamy, sour and salty. Enjoy!