Whole wheat linguine in a creamy sauce with portobello mushrooms

Ingredients:

• 1 tbsp extra-virgin olive oil
• 2 tablespoons butter
• 4 large portobello mushroom caps, trimmed and thinly sliced
• 1 teaspoon ground thyme
• 1 large shallot, finely chopped
• 2 cloves garlic, thinly sliced
• 1/3 cup port or marsala
• 0.5 cups store-bought chicken broth
• 1.5 cups heavy cream
• Grated nutmeg
• 450 g whole wheat linguine
• 1 cup walnut pieces
• Freshly grated parmesan
• 1 large bunch of watercress

Preparation:

1. In a medium saucepan, heat the olive oil and butter over medium heat. Add the mushrooms and sauté for 10 minutes. Add the thyme, shallots, and garlic. Season with salt and pepper to taste and cook for another 2–3 minutes.
2. Add the port or Marsala, stock, and cream. Sprinkle the sauce with a little nutmeg, then reduce the heat and simmer until thick enough to coat the back of a spoon. Let cool completely and refrigerate if making ahead. Reheat the sauce, covered, over medium heat, then reduce the heat to low.
3. Bring a large saucepan of water to a boil over medium heat. Season with salt and add the pasta. Cook until al dente, then drain. Transfer the pasta to a large serving bowl.
4. Toast the nuts in a small skillet over low heat until fragrant. Pour the hot sauce over the pasta and serve, sprinkled with cheese, nuts, and watercress.