Prep 10 mins
Cook 10 mins
Serving a French meal? Why not start out with an easy appetizer platter! This recipe is by Rachael Ray.
- 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
- 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.
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.
This makes an incredible amount of food. I think the recipe would more precisely serve 8-10 people as a first course. I did not have larger caper berries that I wanted (just small ones) but I think I just preferred the cornichons anyway, as they are quite tart and counter balance the flavors. Oh and I didn't have ground thyme as I don't use it but instead rubbed the leaves in my hands into a powder. The duxelles I think I would like to have a larger percentage of wine reduction and so the four stars. I served this with sliced French bread (larger than baguette, but sliced) and duck liver pate flavored with truffles. Thanks for sharing!
What a nice idea! We actually had this for a light supper last night, using some bread I had made that sliced up nicely and Chicken Liver Pate Crock With Apples and Onions . I also added some prosciutto and cheese selections to the platter. The duxelles was very nice - I did use fresh thyme, as I had a little that survived our recent awful weather. This and a glass of wine did nicely.<br/>.