This can be make several day ahead, just wrap it tightly in plastic wrap.  It also can be placed in a decorative crock. Bring it to room temperature before serving.  (Lacking fancy mushrooms, baby portabellos and white combined will be quite tasty)

Ingredients:

• 3 Tab unsalted butter
• 1/2 c finely chopped shallots
• 2 tsp minced garlic
• 8 oz wood ear or shiitake mushrooms, stems trimmed, wiped clean and coarsely chopped
• 8 oz fresh morel mushrooms, stems removed, wiped clean, and coarsely chopped
• 8 oz fresh chanterelle mushrooms, stems trimmed, wiped clean and coarsely chopped
• 1/2 c dry white wine
• 1 1/2 tsp fresh thyme
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 3 Tab chopped fresh parsley leaves
• 1 tsp truffle oil
• 4 oz softened cream cheese
• 4 oz softened goat cheese
• Toast points and crackers, accompaniment

Directions:

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 (Trader Joes has little bread ovals)

Serves:  8 – 10

Source:  A Visit to Provence – VPWL February 2015