Preheat the oven to 400°F
Pour 1 tbsp of the olive oil into the center of a baking sheet. Rotate the pan to ensure even coverage of the oil. Arrange the King oyster mushrooms in a single layer on top of the oil and drizzle with an additional tablespoon of oil. Sprinkle with a good amount of salt. Remove the leaves from 3 sprigs of the thyme and sprinkle over the mushrooms.
Place the mushrooms in the oven and roast for 10 minutes or until golden. Remove from the oven and tent in foil until ready to serve.
While the mushrooms are roasting, pour the remaining oil in a large, deep skillet and place over medium heat until shimmering. Reduce to medium-low and add the shallots. Once the shallots start to sweat, season liberally with salt and sweat for 5 minutes more.
Increase the heat to medium-high and add the cremini mushrooms to the pan and saute until lightly browned. Push the mushrooms to the side of the pan and add the button mushrooms and, once again, saute until browned. Repeat with the shiitakes and finally add the oyster but only saute the oyster mushrooms briefly as they are more delicate.
Pour the vegetable stock over the mushrooms and stir in the soy sauce, lemon juice, honey, and fresh ground pepper. Bundle the remaining sprigs of thyme together with butcher's twine and add them to the skillet along with the bay leaves. Bring the stock to a boil, then reduce to a simmer. Leave to simmer uncovered for 15 minutes or until the liquid is reduced by half.
While the mushrooms are simmering, place a large pot of water on to boil. Liberally salt the water and add the egg noodles. Cook the noodles according to the package's directions, then drain and return to the pot. Add the butter and chives and stir until the butter melts and the noodles are thoroughly coated.
Once the mushrooms are finished simmering, turn the heat off and remove the bay leaves and thyme sprigs. Stir in the yogurt and Dijon until well-integrated.
Divide the egg noodles across 4-6 plates and spoon the stroganoff over top. Finish each portion with 3-4 King oyster slices and garnish with additional fresh chives and thyme. Serve immediately.