1/4 cup dried mushrooms (porcini, cepes, chantarelles)
4 Tbsp butter
2 cups chopped onion
1 lb fresh mushrooms (cremini or plain old white mushrooms), coarsely chopped
1/2 tsp salt, or less to taste
1 tsp dry mustard
1/2 tsp dill weed
black pepper, to taste
cayenne pepper, to taste
3 Tbsp dry white wine
1/4 cup wheat germ
8 oz cream cheese
2 cups part-skim ricotta cheese
Sweet paprika, for garnish
In
a glass measuring cup or bowl, heat 1 cup of water in a microwave on
high heat until near to the boil, 2 minutes. Soak the dried mushrooms
in the hot water, for at least 20 minutes.
Preheat oven to 400°F. In a large skillet, sauté the onions in
butter over medium heat, until soft. Add the mushrooms, salt, mustard,
dill, black pepper and cayenne. Remove dried mushrooms from the soaking
liquid, and mince. Add to the pan. Stir and cook uncovered over medium
heat for another 5 minutes. Add the wine, and cook another 5 minutes.
Sprinkle in the wheat germ, stirring the mixture as you sprinkle. Stir
and cook 1-2 minutes more (it will be quite thick), then remove from
heat. Drop the cream cheese in small chunks into the mixture, and stir
to incorporate.
Using an immersion blender, or in a food
processor fitted with metal blade, puree the mixture. Transfer the
puree to a large mixing bowl and whisk in the ricotta cheese.
Pour
the mixture into a buttered (or sprayed with a nonstick spray like PAM)
earthenware casserole, or into 2 loaf pans lined with wax paper and
buttered. Sprinkle with paprika. Bake for 1-1/4 hours, uncovered. Chill
thoroughly before serving. (Can be made ahead; store, covered, in the
refrigerator.)