Cook linguine pasta according to package directions to al dente; drain, reserving some of the pasta water and return to pan to keep warm.
In a large frying pan, saute mushrooms in butter until they begin to soften.
Add minced garlic and shallots; sauté an additional 2 minutes.
Add white wine and simmer until wine is reduced by half.
Add 1/4 cup of chicken broth, heavy cream, and nutmeg; simmer until sauce thickens.
Remove from heat; add scallions, lemon juice, salt, and pepper.
Add drained pasta to sauce; tossing gently to coat the pasta. Add more chicken broth or pasta water if sauce seems too thick. If sauce is still thin, add some (Wondra) flour. (Avoid using parmesan to thicken, as I've found that it interferes with all of the other flavors).
Place pasta on individual plates by using a long-tined fork, twisting each portion onto a heated plate so that it stands up as high as possible.
Spoon any mushrooms left in the pan over the top, sprinkle with fresh thyme and drizzle white truffle oil over the top and serve.