Serve this lovely shiitake and pistachio cream cheese terrine chilled or at room temperature.

Cream Cheese, Shiitake and Pistachio Terrine

8 ounces shiitake mushrooms, minced
12 ounces button mushrooms, minced
2 1/2 tablespoons olive oil
2 1/4 teaspoons minced garlic
2 tablespoons minced shallots or onions
1/2 teaspoon sage
3/4 teaspoon oregano
1/4 teaspoon salt
Freshly ground black pepper, to taste
1 (8-ounce) package Wisconsin Cream Cheese

1 large egg
1 cup bread crumbs
2 1/2 tablespoons soy sauce
1/2 cup pistachios, shelled

1. In a sauté pan, heat olive oil; Briefly sauté garlic and shallots. Add mushrooms, sage, oregano, salt and pepper. Cook for 5 minutes, until most of the liquid from the mushrooms evaporates. Place cooked mushroom mixture in a bowl to cool slightly.
2. In a blender, puree the cheese and eggs.
3. Add the cheese mixture to the mushroom mixture. Add the bread crumbs, soy sauce and pistachios; mix well.
4. Place into an oiled terrine pan or small loaf pan.
5. Bake, covered, at 350°F (175°C) for 45 minutes.
6. Uncover; bake approximately 15 minutes more, until set.
7. Remove terrine only after pans have cooled.
8. Serve chilled or at room temperature.

Makes 12 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.