Wild Mushroom Pasta
2 tablespoons butter
2 pounds assorted wild mushrooms, sliced  
1/2 cup finely chopped  scallions, green parts only
4 cloves garlic, chopped  
1 tablespoon all-purpose flour  
2 cups chicken stock  
3/4 cup cream  
1/2 cup shredded gruyere  
1/2 cup grated Parmesan  
1/2 cup marsala wine  
1 teaspoon finely chopped fresh rosemary  
1 teaspoon finely chopped fresh thyme  
2 heads roasted garlic, cloves removed  
Kosher salt  
1 teaspoon truffle oil  
1 pound linguine  
8 medium shrimp, shelled, deveined and chopped  
3/4 cup celery leaves, roughly chopped  
1/2 cup pine nuts, toasted  
Instructions:
Melt the butter in a large pan and add the mushrooms. Cook until the mushrooms are brown and tender. Add the scallions and garlic and saute until tender. Add the flour and cook for 1 to 2 minutes, then reserve.
In a food processor, add the chicken stock, cream, gruyere, Parmesan, marsala, rosemary, thyme and roasted garlic, and pulse until well combined. Put the mixture in a pot over low heat and cook until the cheese is melted. Add the cream mixture to the mushrooms, season with salt and add the truffle oil.
Cook the pasta to 1 minute shy of al dente. Toss the cooked pasta with the mushroom sauce. Add the shrimp and cook until cooked through. Serve topped with celery leaves and toasted pine nuts.
