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Wild Mushroom Pate
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3 tablespoons unsalted butter 1/2 cup finely chopped shallots 2 teaspoons minced garlic 8 ounces wood ear or shiitake mushrooms, stems trimmed, wiped clean and coarsely chopped 8 ounces fresh morel mushrooms, stems removed, wiped clean, and coarsely chopped 8 ounces fresh chanterelle mushrooms, stems trimmed, wiped clean and coarsely chopped 1/2 cup dry white wine 1 1/2 teaspoons fresh thyme 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 tablespoons chopped fresh parsley leaves 1 teaspoon truffle oil 4 ounces softened cream cheese 4 ounces softened goat cheese Toast points and crackers, accompaniment In a large skillet, melt the butter over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, 2 to 3 minutes. Add the mushrooms and cook, stirring, until wilted and starting to brown. Add the wine, thyme, salt, and pepper, and cook, stirring, until the wine is nearly all evaporated, 5 minutes. Add the parsley and truffle oil and cook for 30 seconds. Transfer to a food processor. Process with the cheeses until well combined. Adjust seasoning, to taste. Transfer to a decorative ramekin or bowl, cover and refrigerate until set, 3 to 4 hours. Serve chilled with toast points and crackers. Recipe Summary Difficulty: Easy Prep Time: 20 minutes Inactive Prep Time: 3 hours Cook Time: 20 minutes Yield: about 3 cups |
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