This spread is amazing right away but it is even better the next day when all the flavors have a chance to meld.
3 cups of wild mushrooms
1 tbsp. butter
3 tbsp. dry sherry
1 tbsp. chopped green peppercorns
1 tbsp. chives
1 tbsp.marjoram (use thyme if you can’t find it)
2/3 cup chevre cheese
1/4 tsp. black pepper
Saute mushrooms in butter until just browned, deglaze with pan with the sherry.
Let them cool for a few minutes and then mix into the fresh herbs and cheese.
Spread it on you favorite toasted bread, omelettes, etc.