by Bill Jones

Serves 6-8

This is a versatile pate that works with a number of different herbs and mushrooms. Use your favourite herbs in combination with whatever mushrooms are available. Oyster mushrooms work particularly well; their flavour balances the tang of the goat cheese. It is good to use a fresh local, organic goat cheese what has a clean, light flavour.

Mise-en-place

1 tbsp butter 15 mL

2 tbsp garlic, minced 30 mL

4 shallots, minced 4

2 cups seasonal mushrooms, chopped 500 mL

2 tbsp fresh herbs, chopped 30 mL

1/2 lb goat cheese, at room temperature 225 g

1. In a non-stick pan, heat butter over medium-high heat for 30 seconds and add garlic, shallots and mushrooms. Season with salt and pepper to taste, and saute until mushrooms are soft and appear dry, about 5 minutes. Remove from heat, stir in herbs, set aside and keep warm.

2. In a medium bowl, add goat cheese and soften with the back of a spatula. Add mushroom mixture and blend into the goat cheese. On a flat work surface, place a sheet of plastic wrap. Place the cheese mixture on one side of the wrap and form a compact line. Fold over the plastic and roll into a smooth log, twisting the ends to seal the roll. Place in refrigerator and chill until firm. The plastic wrapped pate can also be placed into a pate mould (square, half round, triangle) to shape into other forms.

3. To serve, warm a sharp knife under hot running water and cut the form into thin slices. Serve on crouton rounds, crackers, or as topping for a salad of greens dressed with a simple vinaigrette.