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Bring a large pot of salted water to a boil. Cut the portabella caps in half. Slice each half crosswise into 1/4-inch slices.
Heat the olive oil and butter in a large sauté pan over medium-high heat. When the butter is bubbling and nutty brown, add the portabellas and season with salt and pepper. Sauté until they begin to lose their juices and are well browned, about 5 minutes. Add the garlic, shallots, and sage and cook until fragrant, about 2 minutes. Add the sherry and simmer over medium heat until the portabellas are tender and the liquid has reduced by about half, about 8 minutes.
Meanwhile, cook the linguine al dente.
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