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Working in batches if necessary, place mushrooms in a food processor and process until finely chopped.
Melt butter in a large skillet over medium heat.
Add mushrooms, green onions and thyme and cook, stirring occasionally, until most of mushroom liquid has evaporated, about 15 minutes.
Stir in sherry, salt and pepper and continue to cook, stirring occasionally, until liquid has completely evaporated, about 10 minutes more.
Remove from heat and let cool.
Remove and discard thyme sprigs.
In a large bowl, combine mushroom mixture, pecans, parsley, lemon juice and goat cheese and stir until well blended.
Line a terrine mold or loaf pan with plastic wrap.
Spoon mushroom mixture into the mold.
Cover with plastic wrap and press down all over with your hands, spreading mixture as evenly as possible.
Refrigerate for at least 8 hours or overnight.
Invert pate onto a serving platter and sprinkle with parsley. Serve cold or at room temperature.