Mushroom Duxelles and Pate Platter With Sliced Baguette |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Serving a French meal? Why not start out with an easy appetizer platter! This recipe is by Rachael Ray. 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.
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