Clean mushrooms well. Thinly slice the large and medium-size mushrooms and leave the small mushrooms whole. Finely dice the garlic and shallot. Set a large frying or saute pan in the oven with the oil and heat. Add mushrooms and cook for about 10 minutes, or until most of the released liquid has evaporated. Add the garlic, shallots, and herbs and cook for about 3 minutes. Add wine and cook for about 2 minutes, or until it evaporates. Add stock, cream, and nutmeg; cook for a few minutes to thicken. Remove and season with salt and pepper.