Saute the diced mushrooms and garlic in the butter until the mixture becomes almost dry.
Add the salt, pepper, thyme and Marsala and saute for about a minute more. Transfer to a bowl and let cool.
When cooled, process the mushrooms in a mini processor until almost pureed.
Stir the cream cheese into the mushroom mixture, combining thoroughly.
For the leek layer and assembly
Saute the diced leek in the butter until very soft. Remove from the heat and let cool.
Once cooled stir in the cream cheese and Chevre.
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.
Fill the bottom of the dish with the leek mixture, spreading smoothly.
Top with the mushroom mixture and bring up the plastic wrap to cover.
Refrigerate at least 6 hours. To serve, invert and unmold on to a plate.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!