Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions, about 8-10 minutes, until al dente. Reserve 1/4 cup of pasta water, drain, and set aside.

In a large skillet, heat olive oil and unsalted butter over medium-high heat. Add sliced cremini mushrooms, stir occasionally for about 5 minutes until softened and golden.

Add minced garlic to skillet, stirring frequently for 1 minute until fragrant. This enhances the flavor of the sauce.

Pour in 1/2 cup of white wine, scraping the bottom to release any browned bits. Simmer for 1-2 minutes, then add remaining butter. Whisk in unbleached flour, cooking for 2 minutes until thicken slightly.

Gradually stir in vegetable broth and skim milk, whisking until smooth. Let simmer for 3-4 minutes until thickened to creamy consistency.

Reduce heat to low, stir in Parmesan cheese until melted. Add fresh thyme and oregano, seasoning with salt and pepper to taste.

Add cooked fettuccine to the skillet, tossing to coat in sauce. For desired consistency, mix in reserved pasta water if too thick. Garnish with extra herbs before serving.