MUSHROOM PATE

My friend Susie was wild about a mushroom pate she had at a baby shower, so I researched to see if I could duplicate it.  This recipe came from Emeril, but of course I changed it around a bit.  I made it twice and everyone really liked it, but it doesn’t have nuts in it like the one Susie had.  I will eventually try another recipe with walnuts, but in the mean time this is very tasty.  There were no leftovers either time I served it.  The Asian market has affordable mushrooms otherwise it would be expensive to make with all the variety of mushrooms. 

12 oz. cremini mushrooms, stems removed, coarsely chopped

8 oz. shitake mushrooms, stems removed, coarsely chopped
1 oz. pkg dried porcinis, rehydrated with 2 c. boiling water then drained, rinsed and patted dry
6 oz. oyster mushrooms, stems cut off
9 oz. king trumpet mushrooms, only using tops, coarsely chopped
3 TB unsalted butter
½ c. finely chopped shallots
2 t. minced garlic
½ c. dry white wine
1-1/2 t. fresh thyme
½ t. salt
½ t. freshly ground black pepper
3 TB chopped fresh parsley leaves
2 t. truffle oil
4 oz. cream cheese, softened
4 oz. goat cheese, softened
Toast points and crackers

In a large skillet, melt the butter over medium-high heat.  Add the shallots and garlic and stir, cooking until soft and fragrant, about 2-3 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, about 5 minutes.  Add the parsley and truffle oil and cook for 30 seconds.

Transfer to a food processor.  Process with the cheeses until well combine.  Adjust the seasonings to taste.  Transfer to a decorative ramekin or bowl; cover and refrigerate until set, about 3-4 hours.  You can alternatively line a couple of small bowls with saran and spoon the mixture into them so that you will have more than one pate and will be able to dump it out onto a plate as if it were molded.

Serve with toast points and/or crackers.