Ingredients
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1 tablespoon extra-virgin olive oil
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1 tablespoon butter
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1/2 teaspoon ground thyme
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salt & freshly ground black pepper
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1/2 cup dry sherry
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8 ounces pate (at specialty foods case of market, choose country or mousse-style, any flavor)
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1 baguette, sliced
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capers, for garnish
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chopped fresh flat-leaf parsley, for garnish
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1 large shallot, finely chopped
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1/2 lb cremini mushroom, coarsely chopped
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cornichon, for garnish
Instructions
- 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.