Ingredients

The following ingredients have 7 Servings
  • 3 tablespoons olive oil
  • 26 oz. assortment of wild mushrooms, sliced (crimini, shitake, oyster, baby bella, whatever you want)
  • 1 red onion, diced
  • 4 garlic cloves, minced
  • 1 teaspoon sea salt
  • 2 tablespoons sherry cooking wine
  • 2 1/2 teaspoons fresh thyme, diced
  • 1 lb. Dreamfields linguine pasta
  • 6 oz. goat cheese
  • 3/4 cup reserved pasta cooking liquid
  • salt to taste
  • 1/4 cup hazelnuts, chopped

Instruction

  • Bring a large pot of water to a boil.
  • Heat a large skillet to medium high heat.
  • Add olive oil and mushrooms. Saute for 7-10 minutes until mushrooms start to brown.
  • Next add onions, garlic, and season with salt. Saute and stir onions for 3-4 minutes.
  • Add in sherry cooking wine and cook down until liquid is evaporated. Finish with fresh time and set aside.
  • Add noodles to pot of boiling water. Cook until al dente (according to package instructions)
  • Reserve 3/4 cup of pasta cooking liquid and drain the rest.
  • Add the noodles, wild mushroom mixture, goat cheese, and cooking liquid to a large bowl. Toss to mix everything together until goat cheese is completely melted.
  • Top with chopped hazelnuts!
  • Serve.