1 tablespoon extra-virgin olive oil
2 tablespoons butter
4 large portobello mushroom caps, wiped clean and gills scraped, thinly sliced
1 teaspoon ground thyme
1 large shallot, finely chopped
2 cloves garlic, sliced
Salt and freshly ground black pepper
1/3 cup port or Marsala, your choice of flavoring
1/2 cup chicken stock-in-a-box
1 1/2 cups heavy cream
A few grates nutmeg
1 pound whole-wheat linguini
1 cup walnut pieces
Freshly grated Parmigiano-Reggiano
1 large bunch watercress or upland cress
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