Wild Mushroom Pate
Wild mushrooms have an earthy, musky flavor totally unlike their generic cousins, the white button mushroom. We like to make this pate up for large parties and serve it in a decorative crock with toasted baguette slices or, for a more formal presentation, it can be rolled into phyllo triangles, encased in puff pastry or piped into gougers.
3 tablespoons olive oil
3 shallots or 1 medium onion, minced
pinch of salt
12 ounces mixed wild mushrooms, chopped
2 cloves garlic, minced
1/4 cup vermouth or dry white wine
2 tablespoons soy sauce
10 ounces goat cheese
1/4 cup chopped fresh herbs such as parsley, thyme, marjoram, chives, and mint
1/2 cup walnuts, toasted
salt and freshly ground pepper to taste
Heat the oil in a large saute pan over medium heat. When the oil is hot add the shallot or onion with a pinch of salt and saute until they begin to look translucent, about 2 minutes. Add the mushrooms and saute until they begin to give off some liquid, about 3 or 4 minutes. Add the garlic and saute until the mushrooms are dry, about 4 minutes.
Add the vermouth or dry white wine along with the soy sauce. Cook until the pan is dry, about 2 minutes.
Transfer the mushrooms to the bowl of a food processor along with the goat cheese, herbs and walnuts. Process in short bursts just to coarsely chop and mix the ingredients. Leave it chunky.
Spoon the pate into a decorative bowl and serve immediately with thinly sliced and toasted French or rustic Italian bread. Keeps refrigerated for up to 3 days. Let rest at room temperature for 1 hour to warm up before serving cold from the refrigerator.