Slice mushroom caps into 1/4-inch slices.
Put 1 TB butter in a medium high-sided pan over medium-high heat. When butter if foamy, add breadcrumbs and cook until golden--3 minutes.
Remove pan from heat and add zest and 1/8 tsp salt. Transfer to a small bowl.
In same pan, heat 2 tsp olive oil. When oil is shimmering add thyme sprigs and shallots, cook 2-3 minutes. Add mushrooms and cook until golden and crisp--8-10 minutes. Remove thyme sprigs and discard. Season mushroom with salt and pepper.
While mushrooms cook, season boiling water with salt and stir in linguine until al dente--about 8 minutes.
RESERVE 1/2 CUP PASTA COOKING WATER.
Drain linguini and set aside.
When mushrooms are cooked add wine to the pan and, still over medium-high heat, stir until nearly evaporated--1 minute. Add 1/4 cup cream, 1-2 minutes. Remove pan from heat and stir in Parmesan, linguine, remaining butter and half of the reserved pasta water. Stir in remaining pasta water 1 TB at a time until race is thick and creamy.
Divide mushroom linguine between serving plates and top with truffle breadcrumbs. Garnish with chives.