Mushroom Duxelles and Pate Platter With Sliced Baguette

READY IN: 20mins
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.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Enjoy bread rounds with a slather of pate topped with mushrooms.

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