YIELD: 6 servings
3 tsps. olive oil
1 onion, minced (or 3 shallots)
Pinch of salt, plus more to taste
12 oz. mixed mushrooms, chopped
2 cloves garlic, minced
¼ cup dry white wine or dry white vermouth
2 tsps. soy sauce
10 oz. goat cheese
¼ cup chopped fresh herbs ( parsley, thyme, chives, oregano)
½ cup walnuts, toasted
Freshly ground pepper to taste
Toasted baguette slices for serving
1. Heat the oil in a saute pan over medium heat. Add the onion or shallots with the pinch of salt and saute until onion begins to look translucent, about 2 minutes. Add the mushrooms and saute until they begin to give off some liquid, 3 or 4 minutes. Add the garlic and continue to cook until the mushrooms are dry, about 4 minutes.
3. Add the wine and soy sauce. Cook until the pan is dry, about 2 minutes.
4. Transfer the mushrooms to the bowl of a food processor along with the goat cheese, herbs and walnuts. Process in short bursts just to coarsely chop and mix the ingredients. Leave the mixture chunky. Season with pepper. Serve with the toasted bread.
Recipe by Paul E. Ruszat, Executive Chef, College of St. Benedict, St. Joseph, MN