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mushroom layer cremini mushrooms butter garlic salt black pepper thyme Marsala cream cheese layer butter cream cheese chevre
Viewed: 37 - Published at: 3 years agoIngredients
- For the mushroom layer
- 8 ounces cremini mushrooms, diced
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- pinch of ground thyme
- 1 tablespoon Marsala
- 2 ounces softened cream cheese
- For the leek layer and assembly
- 2 tablespoons butter
- 1/2 cup diced leek ( white and light green only )
- 2 ounces softened cream cheese
- 2 ounces Chevre
Method
- Saute the diced mushrooms and garlic in the butter until the mixture becomes almost dry.
- Add the salt, pepper, thyme and Marsala and saute for about a minute more. Transfer to a bowl and let cool.
- When cooled, process the mushrooms in a mini processor until almost pureed.
- Stir the cream cheese into the mushroom mixture, combining thoroughly.
- Saute the diced leek in the butter until very soft. Remove from the heat and let cool.
- Once cooled stir in the cream cheese and Chevre.
- Line a ramekin or souffle dish that's about 6 inches in diameter and 2 inches high with a sheet of plastic wrap, making sure that the bottom and sides are covered, and leaving enough wrap to cover the top of the dish.
- Fill the bottom of the dish with the leek mixture, spreading smoothly.
- Top with the mushroom mixture and bring up the plastic wrap to cover.
- Refrigerate at least 6 hours. To serve, invert and unmold on to a plate.
