Wild Mushroom Linguine with a Gewurztraminer and Boucherondin cream sauce Recipe McJ

• medium/large handful of chanterelles
• medium/large handful of black trumpets
• medium/large handful of baby portabello
• 1 package dried linguine/pappardelle
• 1/2" thick slice of Boucherondin or other fresh/ semi-fresh goat cheese
• 1 small Shallot
• 1 cup heavy cream
• sprig or two of thyme
• 2 or 3 tablespoons evoo
• 2 or 3 tablespoons unsalted butter
• 1/2 - 1 cup white wine (gewurztraminer pairs with the final results)
• salt and pepper to taste

1. Fill large pot with water, tablespoon of salt, and bring to a boil.
2. Meanwhile...
3. Clean and trim mushrooms, set aside.
4. Finely chop shallot set aside.
5. Add half butter and a glug or so of oil to large saute pan and bring to medium heat
6. Once the pan is hot, add shallots.
7. Once fragrant and about to turn translucent, (about 1 minute or so), add mushrooms.
8. Saute until just tender, set aside.
9. In same pan, add 1 cup heavy cream and gently bring to simmer.
10. Add wine and bring back to simmer
11. Crumble and add boucherondin.
12. Stir and incorporate.
13. Toss mushrooms and shallots back into the saute pan
14. Taste and add salt/pepper as necessary
15. Once water is boiling, add pasta and cook as directed.
16. Drain pasta and reserve 1 cup pasta water.
17. Toss drained pasta in saute pan with cream sauce and gently incorporate sauce with pasta
18. Add pasta water as necessary if sauce is to thick
19. Strip a few thyme leaves off on top of each dish to be served.

handful of chanterelles, handful of black trumpets, handful of baby portabello, semifresh goat cheese, shallot, heavy cream, thyme, evoo, unsalted butter, white wine, salt

Taken from www.chowhound.com/recipes/wild-mushroom-linguine-gewurztraminer-boucherondin-cream-sauce-11625 (may not work)