There's such a wide variety of mushrooms available in the Northwest, and I simply love the wide variety and spectrum of flavors you can bring out of them with a little practice and patience. I have been making this pate for a couple of years. People just love it, meat eaters and vegetarians alike. It can also be used as a stuffing for meat dishes and added to raviolis and pasta sauces. It is super simple to make and one of the most versatile dishes you can have on hand.
Roasted mushroom pate with caramelized onions and truffled goat cheese
3# mixed mushrooms, wild or cultivated is your choice
2 medium onions, diced
1 tablespoon garlic
1 tablespoon fresh thyme, chopped
3 tablespoons olive oil
4 tablespoons truffled goat cheese - I used truffled fromage blanc from Mt. Townsend Creamery
Salt and pepper to taste
Preheat oven to 350 degrees and place mushrooms in roasting pan. Drizzle with 2 tablespoons of olive oil and roast until tender and lightly caramelized (about 30-45 minutes.)
While mushrooms are roasting, add 1 tablespoon of olive oil to large sauté pan over medium heat and add diced onions. Cook slowly until onions begin to caramelize. When onions are golden brown, add garlic and thyme and continue to cook until fragrant. Add onion mixture to food processor and puree. Place in a large bowl and set aside.
When mushrooms are tender remove 1/4 and add to food prossesor and puree. Add to bowl with onion mixture puree. Roughly chop the remainder of the mushrooms and add them to the bowl. Fold in truffled goat cheese to mushroom / onion mixture. Taste mixture and season with salt and pepper.
Place mixture into loaf pan and place in refrigerator to cool and set up. When ready to serve, use two spoons to form quenelles and place on a plate. Serve with crackers or crusty bread.