Layered Mushroom and Leek Pate

For the mushroom layer

• 8 ounces cremini mushrooms, diced
• 3 tablespoons butter
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• pinch of ground thyme
• 1 tablespoon Marsala
• 2 ounces softened cream cheese

1. Saute the diced mushrooms and garlic in the butter until the mixture becomes almost dry.
2. Add the salt, pepper, thyme and Marsala and saute for about a minute more. Transfer to a bowl and let cool.
3. When cooled, process the mushrooms in a mini processor until almost pureed.
4. Stir the cream cheese into the mushroom mixture, combining thoroughly.

For the leek layer and assembly

• 2 tablespoons butter
• 1/2 cup diced leek ( white and light green only )
• 2 ounces softened cream cheese
• 2 ounces Chevre

1. Saute the diced leek in the butter until very soft. Remove from the heat and let cool.
2. Once cooled stir in the cream cheese and Chevre.
3. 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.
4. Fill the bottom of the dish with the leek mixture, spreading smoothly.
5. Top with the mushroom mixture and bring up the plastic wrap to cover.
6. Refrigerate at least 6 hours. To serve, invert and unmold on to a plate.