Wild Mushroom Pate

tablespoons unsalted butter

1/2 cup finely chopped shallots

2 teaspoons minced garlic

8 ounces wood ear or shiitake mushrooms, stems trimmed, wiped clean and coarsely chopped

8 ounces fresh morel mushrooms, stems removed, wiped clean, and coarsely chopped

8 ounces fresh chanterelle mushrooms, stems trimmed, wiped clean and coarsely chopped

1/2 cup dry white wine

1 1/2 teaspoons fresh thyme

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 tablespoons chopped fresh parsley leaves

1 teaspoon truffle oil

4 ounces softened cream cheese

4 ounces softened goat cheese

Toast points and crackers, accompaniment

Directions

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

Transfer to a food processor. Process with the cheeses until well combined. Adjust seasoning, to taste. Transfer to a decorative ramekin or bowl, cover and refrigerate until set, 3 to 4 hours.