Wild Mushroom Pate

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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.

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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!

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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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Delicious! I love mushrooms and goat cheese, which I admit you need to to enjoy this recipe! The truffle oil adds an earthy flavor. Overall 5 stars!

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Although the mushrooms smelled wonderful as they were sauteing, the final result was a disappointment.

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I've made this recipe multiple times and it is super easy (if you can find all of those fresh mushrooms. I've even used dried morels soaked in white wine and it was tasty.

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Fantastic flavor and easy and quick to make. Tried it, with some variation of my own, and it was a hit at two recent gatherings. Everyone wanted the recipe.