Wild Mushroom Pate

• 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

1. In a large skillet, melt the butter over medium-high heat.
2. Add the shallots and garlic and cook, stirring, until soft and fragrant, 2 to 3 minutes.
3. Add the mushrooms and cook, stirring, until wilted and starting to brown.
4. Add the wine, thyme, salt, and pepper, and cook, stirring, until the wine is nearly all evaporated, 5 minutes.
5. Add the parsley and truffle oil and cook for 30 seconds.
6. Transfer to a food processor.
7. Process with the cheeses until well combined.
8. Adjust seasoning, to taste.
9. Transfer to a decorative ramekin or bowl, cover and refrigerate until set, 3 to 4 hours.
10. Serve chilled with toast points and crackers.

unsalted butter, shallots, garlic, wood, morel mushrooms, chanterelle mushrooms, white wine, thyme, salt, freshly ground black pepper, parsley, truffle oil, cream cheese, goat cheese, points

Taken from www.foodnetwork.com/recipes/emeril-lagasse/wild-mushroom-pate-recipe.html (may not work)