Forest Spread and Pate Platter with Sliced Baguette

Total Time:
11 min
Prep:
5 min
Cook:
6 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 pound cremini mushrooms, coarsely chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 1 large shallot, finely chopped
  • 1/2 teaspoon ground thyme
  • Salt and pepper
  • 1/2 cup dry Sherry
  • 1 loaf baguette, sliced at bread counter of market
  • 8 ounces pate, available in specialty foods case of market, choose country or mousse-style, any flavor, ask for tastings, to choose
  • Cornichons, for garnish
  • Capers, for garnish
  • Chopped fresh parsley, for garnish
Directions
  • Heat a skillet over moderate heat. Finely chop mushrooms in a food processor. Add the oil and butter to the skillet, then add the shallots and mushroom bits. Season mushroom with ground thyme, salt, and pepper.

  • Saute shallots and chopped mushrooms until mushrooms are deep brown and tender, about 6 minutes. Deglaze pan with Sherry. Transfer mushroom spread to a small bowl or other serving dish. Place mushroom dish on a platter alongside the store bought 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.


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