Step 1: Cook the Linguine : Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

Step 2: Sauté the Mushrooms : In a large skillet, heat olive oil and butter over medium-high heat. Add the mushrooms and cook for 6–8 minutes, stirring occasionally, until they release moisture and start to turn golden brown. Season with salt, pepper, and thyme.

Step 3: Add Aromatics : Add the shallot (or onion) and garlic to the mushrooms. Sauté for another 1–2 minutes, until fragrant and translucent.

Step 4: Deglaze with Marsala Wine : Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 3–4 minutes until the alcohol reduces and the sauce thickens slightly.

Step 5: Build the Sauce : Add the broth and simmer for 5 minutes, allowing the flavors to meld. (Optional) Stir in heavy cream for a luscious, creamy texture. Add lemon juice to balance the richness.

Step 6: Combine with Pasta : Add the cooked linguine directly into the sauce. Toss well to coat, adding splashes of reserved pasta water as needed to loosen the sauce and help it cling to the noodles. Stir in Parmesan cheese (if using) until melted and creamy.

Step 7: Garnish and Serve : Plate the pasta and top with extra Parmesan, fresh thyme, or parsley. Drizzle lightly with olive oil or a squeeze of lemon for extra brightness.