Wild Mushroom Linguine with Vineyard Tears / Goat Cheese Sauce

• 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 extra-virgin oilve oil
• 2 or 3 tablespoons unsalted butter
• 1/2-1 cup Round Barn Vineyard Tears
• Salt and pepper to taste

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