Wild Mushrooms with Herbed Cheese

For the herbed cheeseTwo 8-ounce logs goat cheese, at room temperature
1/4 pound cream cheese, at room temperature
Leaves from 6 sprigs fresh thyme, minced
Leaves from 3 sprigs fresh flat-leaf parsley, minced
Leaves from 2 sprigs fresh rosemary, minced
1/4 bunch fresh chives, minced
1 clove garlic, minced
Kosher salt and freshly ground black pepper

For the wild mushrooms
3 tablespoons LunaOlivo Garlic Mushroom olive oil
10 ounces shiitake mushrooms, stemmed and sliced
10 ounces oyster mushrooms or other forest mushrooms, torn into 1/4-inch pieces
10 ounces cremini mushrooms, all but 1/4 inch of stems removed, sliced
1/4 teaspoon kosher salt
Freshly ground black pepper
4 shallots, thinly sliced
1 1/2 cups veal stock
3 tablespoons LunaOlivo Modena balsamic vinegar
2 tablespoons chopped fresh thyme

2. Spread a sheet of plastic wrap about 12 inches long on a work surface. Spread about half of the herbed cheese along the bottom third of the plastic wrap, leaving 1 inch on each end. Roll the plastic wrap around the cheese to make a log approximately 1 to 1 1/2 inches in diameter. Twist the clean ends of the plastic wrap closed. Repeat with the rest of the cheese to make another log. Refrigerate the logs for at least 3 hours and up to 3 days.Directions
Prepare the herbed cheese1. In an electric mixer fitted with the paddle attachment and set on medium speed, mix together the goat cheese, cream cheese, thyme, parsley, rosemary, chives, and garlic for about 1 minute. Season to taste with salt and pepper and beat for 2 to 3 minutes longer or very well blended.

Prepare the wild mushrooms
1. In a large saute pan, heat 1 tablespoon of the oil over high heat. Add a third of each of the wild mushrooms, season with salt and pepper, and cook for 6 to 8 minutes, or until the mushrooms develop a golden crust. At this point, lift the mushrooms from the pan and set aside. Add more oil and cook the next batch of mushrooms. Repeat with the rest of the mushrooms and oil.

2. Reduce the heat to medium and add the shallots to the pan. Return the mushrooms to the pan and cook for about 7 minutes or until the shallots are translucent.

3. Add the stock, vinegar, and thyme leaves, increase the heat to high, and simmer rapidly for 9 to 10 minutes, or until the liquid reduces to about 1/2 cup. The mushrooms should be juicy but without much extra sauce.

4. Remove the cheese logs from the refrigerator and slice into rounds about 3/4 inch thick. (This is very easy to do with dental floss.) Reserve any extra for another use.

5. Put about 1 cup of the wild mushroom mixture into each of 4 microwave-safe serving bowls. Top each serving with 1 or 2 rounds of herbed cheese. Microwave for about 1 minute, or until the cheese softens and the mushrooms are piping hot. Serve immediately.