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Mushroom Duxelles And Pate Platter With Sliced Baguette

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Ingredients
  Crimini mushrooms 1⁄2 Pound, coarsely chopped
  Extra-virgin olive oil 1 Tablespoon
  Butter 1 Tablespoon
  Shallot 1 Large, finely chopped
  Ground thyme 1⁄2 Teaspoon
  Dry sherry 1⁄2 Cup (8 tbs)
  Pate 8 Ounce (At Specialty Foods Case Of Market, Choose Country Or Mousse-Style, Any Flavor-Ask For Tastings)
  Baguette 1 , sliced
  Cornichons 3 (For Garnish)
  Chopped fresh flat leaf parsley 2 Tablespoon (For Garnish)
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

GETTING READY
1. Heat a skillet over moderate heat.

MAKING
2. Using a food processor finely chop mushrooms and sauté
3. Into the skillet saute shallots and mushroom bits in oil and butter with a seasoning of ground thyme, salt and pepper such that mushrooms are deep brown, about 6 minutes.
4. Deglazing pan with sherry, transfer this mushroom duxelles to a small serving dish and place on a platter alongside store-bought pate.

SERVING
5. To serve garnish tray with sliced baguette, cornichons, capers, and a sprinkle of chopped parsley.

TIP
Enjoy bread rounds with a slather of pate topped with mushrooms.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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