Directions
Place the dried porcini mushrooms in a small bowl and cover with ½ cup of hot water.
Let them rehydrate for 15-20 minutes.
Once softened, drain the mushrooms and chop them finely.
In a medium skillet over medium heat, melt the ghee.
Add the chopped onion and minced garlic, sautéing for 2-3 minutes until fragrant and softened.
Add the fresh spinach and chopped porcini mushrooms to the skillet.
Cook, stirring frequently, for another 3-4 minutes until the spinach has completely wilted and excess moisture has evaporated.
Remove from heat and set aside to cool completely.
In a food processor or a medium bowl with an electric mixer, combine the softened unsalted butter and cream cheese.
Blend until smooth and fully combined.
Add the cooled spinach and mushroom mixture to the cream cheese blend.
Season generously with sea salt and freshly ground black pepper. Pulse or mix until everything is well incorporated.
Cover the bowl and refrigerate the mixture for at least 30 minutes, or until firm enough to handle.
Once chilled, scoop the mixture into 6 equal portions and roll them into small balls.
Spread the grated hard goat cheese on a plate. Gently roll each cheese ball in the goat cheese until evenly coated.
Serve immediately or store in the refrigerator until ready to serve.
Chilling the cheese mixture is crucial. A firm mixture is much easier to roll into neat, uniform balls. If it's still too soft after 30 minutes, pop it in the freezer for 10-15 minutes.
