This is a recipe by Emerill. It sound so unique I look forward to giving it a whirl!
3 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
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.
Serve chilled with toast points and crackers.
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