Wild Mushroom Pate

Name: Wild Mushroom Pate
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 2 cups
Ingredients: 3 tablespoons olive oil; 3 shallots, minced (or 1 medium onion); salt, to taste; 12 ounces mixed wild mushrooms, chopped; 2 garlic cloves, minced; 1/4 cup dry white vermouth or 1/4 cup dry white wine; 2 tablespoons soy sauce; 10 ounces goat cheese; 1/4 cup chopped fresh herb (such as parsley, thyme, marjoram, chives, or mint); 1/2 cup walnuts, toasted; fresh ground black pepper, to taste; rustic bread, thinly sliced and toasted (Italian or French)

Submitted by ratherbeswimmin

"In 'The Big Book of Appetizers' by Meredith Deeds and Carla Snyder"

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Ready In:: 42mins
Ingredients:: 12
Yields:: 2 cups

ingredients

3 tablespoons olive oil
3 shallots, minced (or 1 medium onion)
salt, to taste
12 ounces mixed wild mushrooms, chopped
2 garlic cloves, minced
¹⁄₄ cup dry white vermouth or 1/4 cup dry white wine
2 tablespoons soy sauce
10 ounces goat cheese
¹⁄₄ cup chopped fresh herb (such as parsley, thyme, marjoram, chives, or mint)
¹⁄₂ cup walnuts, toasted
fresh ground black pepper, to taste
rustic bread, thinly sliced and toasted (Italian or French)

directions

Heat the oil in a large saute pan over medium heat.
When the oil is hot, add in the shallot with a pinch of salt; saute until it begins to look translucent, about 2 minutes.
Add in the mushrooms; saute until they begin to give off some liquid, 3-4 minutes.
Add in the garlic; saute until the mushrooms are dry, about 4 minutes.
Add in the vermouth, 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 the mixture chunky.
Spoon the pate into a decorative bowl and serve immediately with the toasted bread.
*This will keep, covered and refrigerated, for up to 3 days; let it sit at room temperature for 1 hour to warm up before serving.