Step 1 Bring a medium-sized pot of water to boil. Cook linguini according to package instructions, about 6-8 minutes for the perfect al dente bite. Strain, return to pot (without rinsing), cover, and set aside.
Step 2 In a large saucepan, melt butter and add 4 cups of thinly sliced mushrooms. Sauté over medium-high heat roughly 4-5 minutes per side, until crispy and golden brown. Crush garlic cloves directly into the pan, and sauté 1-2 minutes along with a pinch of salt and pepper (taking care not to burn garlic).
Step 3 Lower heat to medium-low and pour in heavy cream and parmesan cheese. Heat through, about 1 minute. Slowly whisk in beef broth, and bring mixture to a gentle simmer on minimum, about 2-3 minutes.
Step 4 Add cooked linguini to the pan, and heat through. Plate immediately, topping with plenty of fresh thyme, pepper, and more parmesan if desired. For an extra indulgent mushroom flavour, add a drizzle of high-quality truffle oil to each plate.
Step 5 Enjoy alongside a crisp and dry white wine, such as a Chardonnay or Sauvignon Blanc - your taste buds will be delighted at this pairing! For a dessert to follow, consider serving a white chocolate brownie topped with vanilla ice cream, or individual crème caramels.
