3 Reviews

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.

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Jostlori August 19, 2015

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!

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Sue Lau January 29, 2015

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/>.

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duonyte November 21, 2013
Mushroom Duxelles and Pate Platter With Sliced Baguette