Wild Mushroom and Vermont Chevre Tart

Preparation : Combine the butter and bread crumbs in a bowl. Pack mixture into large 10 inch fluted tart shell. Bake at 375 degrees for about 20 minutes. Let cool completely before filling. In a saut pan over medium high heat toss the mushrooms with the olive oil. As mushrooms color, add the shallots. Remove from heat and let cool. Using a hand mixer or stationary mixer with whisk attachment beat the cheeses, butter and spices until smooth and slightly airy. Fold mushrooms into cheese mixture then spread inside the shell. Let cool 1 hour before serving.