Mushroom Goo

I make variations of this regularly. Sometimes I use it as a pate, sometimes I put it through pasta, most recently it went on filo pastry with cold smoked salmon and basil, topped with more filo, milk wash then bunged in the oven. Sometimes I use sour cream and others natural yoghurt. In this instance I have used a sweet late harvest Riesling which worked brilliantly, normally I would use a quantity of wine and chicken stock. Mushroom is fantastically versatile, basically you can do anything with it you choose.

500g mushroom in small dice
1/2 an onion in small dice
2 cloves of freshly minced garlic
1 cup late harvest Riesling
1 knob of butter
1 tbs of oven roasted tomato oil
150-200g cream cheese
Garlic chives chopped

Melt the butter oven a medium high heat until foaming then add the tomato oil, onion and garlic. When fragrant add the mushroom and toss quickly to coat before the mushroom absorbs too much oil. Cook over a medium heat until the mushrooms have taken on some colour and have become soft. Season to taste. While this happens, thin out the cream cheese with a little boiling water to make it workable then add the garlic chives. Add the wine to the pan and allow to reduce almost completely, set aside to cool for five minutes. Combine mushroom and cream cheese.