Mushroom Pate

By John, 10 January, 2017
Description

Mushroom PateA delicious cold dish the contrasts hearty mushroom flavors with creamy cheese. Use a mix of fresh supermarket mushrooms and dried wild mushrooms to get great depth of flavor.

I get excellent dried mushrooms in the Polish markets on Millbury Street in Worcester, near Kelly Square. The expensive King Bolete is a particularly nice addition, if you can get it. 

Yield
24 Servings
Preparation time
3 hours, 30 minutes
Ingredients
1⁄2 c Dried Wild Mushrooms
4 oz Cream cheese
1 t Black Truffle Oil
1⁄4 c Fresh Parsley (chopped)
2 pn Black Pepper
1⁄2 t Unrefined Sea Salt
1 t Dried Thyme
1⁄2 c Dry Vermouth
20 oz mushrooms (fresh, chopped)
1 clv Garlic (crushed and chopped)
1 yellow onion (chopped)
4 T Butter (Unsalted)
4 oz Chevre
Instructions
  1. Reconstitute dried mushrooms in boiled water.
  2. In a large skillet, melt the butter over medium heat.
  3. Cook the onions and garlic, stirring, until soft and fragrant, 2 to 3 minutes.
  4. Add the fresh mushrooms and cook, stirring, until wilted and starting to brown.
  5. Add the vermouth, reconstituted mushrooms and their liquor, thyme, salt, and pepper, and cook until the vermouth is nearly all evaporated, 5 minutes.
  6. Add the parsley and truffle oil and cook for 30 seconds.
  7. Transfer to a food processor. Process with the cheeses until well combined.
  8. Transfer to a pretty serving bowl, cover, and refrigerate 3 hours before serving.
  9. Serve chilled with crackers.
Notes
This was a hit at the Old Colony Club Twelfthnight Party 2017 and other parties ever since!
Source
Adapted from Emeril's recipe at http://www.foodnetwork.com/