Mushroom Pate at Home

So sharon goes to the store and buys some assorted mushrooms with no specific plan to use them.  I not knowingly, with a plan for a recipe from Fine Cooking also buy some mushrooms and after deciding not to cook that recipe we find ourselves with way too many mushrooms and plans for eating out the rest of the week.  These mushrooms will not last long and it would be a shame to see them go to waste.     

A quick search online results in a Wild Mushroom Pate from Emeril Lagasse that seems easy enough and will make them last.  The recipe below is adapted from that one to fit our taste and available ingredients.  The only change I'd made is halve it (unless you have a ton of mushrooms available as well), or you will end up with a little too much (of a delicious) pate.  BTW, I don;t wash or even brush my mushrooms, but feel free to do so if you want.

Wild Mushroom Pate

3 tablespoons goat butter (regular buter will do just fine)

1/2 cup chopped shallots

3 tsp minced garlic

8 oz crimini mushrooms, coarsely chopped  

8 oz white button mushrooms, coarsely chopped  

4 oz shiitake mushrooms, stems trimmed and coarsely chopped  

1 tsp dry thyme (1-1/2 fresh is probably better, just didn't have it)

1/2 cup of dry wine

4 tsp chopped parsley

1-1/2 tsp truffle oil

4 oz room-temperate sheep feta cheese (can use cream cheese as the original recipe calls but won't be as good)

4 oz room-temperate goat cheese

salt and pepper to taste

Sautee shallots and garlic in the butter until soft and fragrant.  Add mushrooms, thyme, salt and pepper and cook until wilted and reduced in size by half.  I may have added a little bit of olive oil at some point.  Really, who remembers...  You can keep cooking until most of the liquid they release has evaporated.  Add wine and again cook until evaporated.  Add parsley and truffle oil and cook for another minute.

Transfer to a food processor and process with cheeses until well combined.  Adjust salt an pepper and then cover and refrigerate until set for 3 or 4 hours.  Really, do your best to not eat it right there as it is, it won't be easy.