Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve a little pasta water, then drain.

Heat the olive oil and butter in a large skillet over medium heat.

Add the chopped onion and cook until softened. Stir in the crushed garlic and cook briefly until fragrant.

Add the chestnut mushrooms and shimeji mushrooms, then cook until softened.

Season with salt, black pepper, and thyme. Pour in the white wine and let it reduce slightly.

Add the stock and simmer gently.

Pour in the cream and add the nutmeg. Simmer until the sauce starts to thicken.

Stir in the grated Parmesan cheese until fully melted into the sauce.

Add the cooked pasta and toss until well coated. Add a splash of reserved pasta water if needed.

Stir in the chopped parsley and serve warm