Linguine with Creole mushroom sauce

This dish is an odd combination of two different recipes: an online no-cream recipe for wild mushroom pasta sauce and Emeril Lagasse's very flavorful (and fattening) recipe for wild mushrooms, tasso, and angel hair pasta from his New New Orleans Cooking cookbook. The result was flavourful (due to the huge amount of spices) but it lacked a certain mouth feel. Perhaps topping it with some grated Parmesan cheese would help with that. After trying this, though, I don't think that I'd try the original no-cream version; the sauce on its own was not very tasty.

Linguine with Creole Mushroom Sauce
serves 4

4 - 5 cups sliced mushrooms (I used white, brown, and shitake)
3 tablespoons + 1 teaspoon Emeril's Creole Seasoning (I omit the salt)
1 cup chicken broth (could use vegetable broth)
1 cup white wine
a few dried mushrooms, powdered in spice grinder
2 tablespoons butter, plus some olive oil
4 shallots, minced
4 cloves of garlic, minced
2 green onions, minced
3 tablespoons flour
lots of chopped flat-leaf parsley
1 lb whole grain linguine
Parmesan cheese, grated (optional, but recommended)

Toss the sliced mushrooms with a bit of olive oil, then combine with 3 tablespoons of the Creole seasoning. Heat one tablespoon of butter with some olive oil in a pan over medium heat and add the shallots and garlic; saute briefly, then add in the mushrooms. Turn the heat to low, and cook until they soften. Toss in the minced green onions towards the end.

In a separate saucepan, melt one tablespoon of butter and then add the flour. Stir rapidly with a whisk, allowing the mixture to thicken into a paste (I had to add more butter -- perhaps I underestimated the tablespoon of butter?). Add in the chicken broth and white wine, and whisk rapidly to combine. You can also add the powdered mushroom around this time. Continue to whisk this mixture while cooking over low/medium heat, until it thickens (let it come to a bit of a simmer). I whisked in the final teaspoon of Creole seasoning to the sauce once it was done. Add salt to taste.

(In the meantime, the pasta is cooking -- you want it to be done when the sauce has thickened.)

Once everything is ready, combine the mushrooms with the sauce, and then toss with the pasta and some chopped parsley. Add plenty of freshly ground Parmesan if using. Serve immediately.