1 (16-ounce) package linguine
1 pound fresh wild mushrooms (maitake, shiitake, oyster, etc)
2 tablespoons butter
2 cloves garlic, peeled and halved
2 tablespoons olive oil
1/2 cup Ungrapeful Winery No More Tears
1/2 cup chicken broth
1 cup cream
1/4 teaspoon nutmeg
2 tablespoons chopped parsley
2 teaspoons lemon juice
salt and pepper to taste
1 teaspoons thyme
2 tablespoons pine nuts
Preheat oven to 400F. Clean mushrooms with a damp cloth and cut into slightly bigger than bite size pieces since mushrooms shrink when cooked. Toss mushrooms and garlic with olive oil. Season with salt, pepper and thyme. Place in one layer in an oven safe pan. Roast uncovered for 40 minutes.
Cook pasta according to package directions. Save 1/2 cup pasta cooking water. Drain cooked pasta. Set aside.
Set pan with cooked mushroom on medium high heat. Be careful, pan handles will be hot. Use potholder to hold pan, if needed. Add butter and pine nuts. Deglaze with Ungrapeful Winery No More Tears. Simmer until reduced by half. Add cream and nutmeg. Simmer until sauce thickens. Remove from heat. Add in parsley, lemon juice and adjust seasoning with salt and pepper to taste.
Add drained pasta to sauce; tossing gently to coat the pasta. Add pasta water if sauce seems too thick.
Place pasta in a serving bowl or on individual plates. Spoon any mushrooms left in the pan over the top.