INGREDIENTS
2 cloves
Garlic
4
Portobello mushroom caps, large
1
Shallot, large
1 tsp
Thyme, ground
1
large bunch Watercress or upland cress
1
chicken stock-in-a-box
1 lb
Linguini, whole-wheat
3
Grates nutmeg
1
Salt and freshly ground black pepper
1 tbsp
Olive oil, extra-virgin
1 cup
Walnut pieces
2 tbsp
Butter
1 1/2 cups
Heavy cream
1
Parmigiano-reggiano
1/3 cup
Port or marsala