Forest Spread and Pate Platter with Sliced Baguette
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 489
- Total Fat
- 24
- Saturated Fat
- 8
- Carbohydrates
- 48
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 18
- Cholesterol
- 152
- Sodium
- 856
- Total: 11 min
- Prep: 5 min
- Cook: 6 min
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.