Recipe by LifeIsGood
Serving a French meal? Why not start out with an easy appetizer platter! This recipe is by Rachael Ray.
Top Review by Jostlori
Wonderful! The mushroom duxelles was tasty and rich! Instead of dry sherry, I used a sweet sherry and it gave the mushrooms a lovely intense flavor! This made a beautiful appetizer plate, and will definitely be making this again! Thank for posting! Made for Culinary Quest by a Toasted Tourist.
- 1⁄2 lb cremini mushroom, coarsely chopped
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 1 large shallot, finely chopped
- 1⁄2 teaspoon ground thyme
- salt & freshly ground black pepper
- 1⁄2 cup dry sherry
- 8 ounces pate (at specialty foods case of market, choose country or mousse-style, any flavor)
- 1 baguette, sliced
- cornichon, for garnish
- capers, for garnish
- chopped fresh flat-leaf parsley, for garnish
Directions See How It's Made
- Heat a skillet over medium heat. Finely chop the mushrooms in a food processor. Add oil and butter to the skillet, then shallots and mushroom bits. Season with ground thyme, salt and pepper and saute until the mushrooms are deep brown, about 6 minutes. Deglaze pan with the sherry.
- Transfer this mushroom duxelles to a serving dish and place on a platter alongside the storebought pate. Garnish tray with sliced baguette, cornichons, capers and a sprinkle of chopped parsley.
- Enjoy bread rounds with a slather of pate topped with mushrooms.