Layered Mushroom And Leek Pate

Directions

1. 1
   Saute the diced mushrooms and garlic in the butter until the mixture becomes almost dry.
2. 2
   Add the salt, pepper, thyme and Marsala and saute for about a minute more. Transfer to a bowl and let cool.
3. 3
   When cooled, process the mushrooms in a mini processor until almost pureed.
4. 4
   Stir the cream cheese into the mushroom mixture, combining thoroughly.
5. 5
   Saute the diced leek in the butter until very soft. Remove from the heat and let cool.
6. 6
   Once cooled stir in the cream cheese and Chevre.
7. 7
   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.
8. 8
   Fill the bottom of the dish with the leek mixture, spreading smoothly.
9. 9
   Top with the mushroom mixture and bring up the plastic wrap to cover.
10. 10
    Refrigerate at least 6 hours. To serve, invert and unmold on to a plate.