Portobello Cream Sauce with Whole Wheat Linguine – Rachael Ray

Ingredients

• 1 tablespoon extra virgin olive oil (EVOO)
• 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
• 1 1/2 cups heavy cream
• A few grates nutmeg
• 1 pound whole wheat linguine
• 1 cup walnut pieces
• Freshly grated Parmigiano Reggiano cheese
• 1 large bunch watercress or upland cress