Mushroom Duxelles and Pate Platter With Sliced Baguette

Serving a French meal? Why not start out with an easy appetizer platter! This recipe is by Rachael Ray.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 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

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.