My current musings have moved to my blog (http://eatmoretoadstools.com/wordpress). Here's an old recipe that once won a case of wine.  It's better with fresh shrooms, but something beats nothing, so dip into your supply of dried fungi.

Smoked Trout Cheesecake

1.5 lbs cream cheese

3 eggs

½ cup heavy cream

¼ cup butter

1 cup ramps (wild leeks).   If not available, use regular leeks (white parts only) and/or shallots with a slice or two of elephant garlic.

½ cup wild mushrooms (morels, chanterelles are the best, but others will do).

½ lb smoked trout

½ cup grated Parmesan or Romano cheese

½ tsp freshly ground pepper

½ cup bread crumbs

Combine cream cheese, eggs, cream and beat in mixer until smooth.  Sauté ramps and mushrooms in ¼ cup of butter until tender but not brown. Chop the smoked trout; combine with mushrooms, leeks, ¼ cup Parmesan, and the cream cheese mixture.   Season with pepper and blend well.

 Butter a terrine mold or a seamless 5 x 9 loaf pan.   Combine rest of Parmesan with most of the bread crumbs and sprinkle on bottom and sides of pan. Pour the cheesecake mixture into the pan and sprinkle the remaining crumbs on top.   Place the mold into a larger pan filled with about 1.5 inches of water.   Bake at 300 F for about 3 hours.   Let the cheesecake sit in the oven for another hour with the door open and the oven off.   Cool several more hours or chill before removing from the mold.  Since this cheesecake is so rich, it might be best served as very small slices to go on sliced baguette rounds or some good crackers.