Ingredients
- 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
Directions
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.
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By nac700
West Grove, PA
on September 25, 2011
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This was a huge hit at my progressive dinner party. There was more than half left over and each couple was glad to take left overs home with them. Used Crimini, Shitake, and Maitake because that's what my local mushroom house had fresh. Added 1/2 ounce dried Morels softened in water. This had a very rich mushroom flavor which we all loved. Considering some people don't like a strong goat cheese flavor and wasn't sure of the other diners tastes, I adjusted the goat cheese to cream cheese ratio based on other reviews. I personally think the original ratio would have been fine. Next time I will use the original ratio And there certainly will be a next time.
By Chef #1420366
Pendleton, OR
on January 17, 2011
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Only problem with this recipe is that morels are available fresh in the spring and chantrelles are fresh in the fall. One of these mushrooms will have to be dried or frozen. That said, good recipe!
By monarose06
san francisco, CA
on September 17, 2010
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I love this pate and have made it for several parties. I put it on toasted baguette slices and top them with slices of cornichon for a passed app Everyone always LOVES it. I can never make a recipe without altering it a little (the chef in me and with this one I reduced the goat cheese a little, and used some re-hydrated dry wild mushrooms. Yum. The kids loved it too!
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