Clean the mushrooms with a small sharp knife and a brush (avoid washing if possible).
Separate and dice the stems, setting the caps aside.
Thinly slice the shallot and sauté it with the whole garlic clove in some of the olive oil.
Add the Nipitella mint and the diced mushroom stems, and cook over medium heat for about 5 minutes.
Slice the mushroom caps and sauté them in the remaining olive oil over high heat, then add them to the pan with the stems.
Remove the garlic clove and the mint and add the cream, cheese, salt, and pepper.
Cook the pasta until al dente, drain, and toss briefly with the mushroom sauce.
Serve very hot