Wild Mushroom Pate

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

• Ready In: 42 mins
• 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

1. Heat the oil in a large saute pan over medium heat.
2. When the oil is hot, add in the shallot with a pinch of salt; saute until it begins to look translucent, about 2 minutes.
3. Add in the mushrooms; saute until they begin to give off some liquid, 3-4 minutes.
4. Add in the garlic; saute until the mushrooms are dry, about 4 minutes.
5. Add in the vermouth, along with the soy sauce; cook until the pan is dry, about 2 minutes.
6. Transfer the mushrooms to the bowl of a food processor along with the goat cheese, herbs, and walnuts.
7. Process in short bursts just to coarsely chop and mix the ingredients; leave the mixture chunky.
8. Spoon the pate into a decorative bowl and serve immediately with the toasted bread.
9. *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.