Mushroom and Goat Cheese Paté

If you're a mushroom hater, stop reading now and walk away.  This baby ain't for you.  However, if you love the fungus as I do, you'll love this creamy, tangy, shroomy spread. 
I was attending a birthday celebration for a couple of fabulous gals and asked to bring along an app, which I was told I do well....patting myself on the back.  I needed something new, something different.  I wandered aimlessly through cookbooks and web-sites to no avail.  Nothing was jumping out at me.  I then chose an ingredient to fly with and tickle my taste buds.  The Mushroom.  I looked up Mushroom Paté and came across a recipe from Emeril Lagasse, who's recipes I've never used before.  So here I was, staring at what I thought sounded delish.  I have adapted this from his....couldn't just follow a recipe.  This is sooo good.  It can be made the day before and doesn't take a lot of time to assemble.  Perfecto.
p.s. use a variety of mushrooms...I chose Cremini, Shiitake and Button
p.p.s. if you don't have Truffle Oil, don't worry about it but it's worth buying a small bottle for many delicious reasons.

Mushroom and Goat Cheese Paté

3 tbsp butter
3 green onions, sliced thinly both white and green parts
3 cloves garlic, minced
8 oz Cremini, roughly chopped
8 oz Button Mushrooms, roughly chopped
8 oz Shiitake, roughly chopped
2 tsp fresh thyme, chopped
1 1/2 tsp fresh rosemary, chopped
1/2 cup white wine
1/2 tsp salt
Fresh Black pepper, generous grinding
1/4 cup cream cheese
1/2 cup goat cheese
1 1/2 tsp Truffle Oil (optional)
2 tbsp fresh parsley, finely chopped


Heat a large pan over medium high heat and add the butter.  Add the garlic and onions and saute for 1 minute, making sure not to burn the garlic.  Add the mushrooms and cook stirring occasionally for 6-7 minutes.  Add the Thyme, Rosemary, wine, salt and pepper.  Cook for another 3 minutes or until most of the liquid has cooked off.  Remove from the heat.
In a food processor add both cheeses, the mushroom mixture, truffle oil and parsley.  Blend until it's all combined and creamy.  A little texture is just fine.  Taste for seasoning.  Refrigerate until cool and ready to use.  Can be made a day ahead.  Serve with toast points, crackers or crostini.