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Mushroom Pate Recipe 2 — This Mushroom Pate Recipe is delicious served on sourdough toast for a holiday appetizer.

This mushroom pate recipe, also known as mushroom duxelle, is an easy appetizer for your holiday parties. This is also one of the key ingredients for my Beef Wellington recipe.

Serve this on toasted slices of a sourdough baguette for a quick and simple dish for your guests.

This recipe is also one of the key ingredients in my Beef Wellington Bites.

Chef Tips with Jason Hill | CookingSessions.com

Mushroom Pate (Duxelles)

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This mushroom pate recipe — also called mushroom duxelle — is an easy appetizer for your holiday parties.

This is also one of the key ingredients for my Beef Wellington recipe.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6

Course: Appetizer

Cuisine: American

Ingredients

1 pound mushrooms
1 cup chopped onions
2 tablespoons butter
2 tablespoons fresh thyme leaves
Garlic shallot puree or 1 shallot and 2 cloves garlic
1 tablespoon olive oil
1 tablespoon balsamic vinegar

For Serving

Fresh chopped Italian parsley for garnish
1 Sourdough baguette sliced and toasted

Method

Turn flame on medium high heat.
In a saute pan, drizzle some olive oil and butter. After butter melts, saute diced onion.
Add whole mushrooms to the pan. Saute until they shrink up and are completely soft.
Sprinkle in fresh thyme and about 1 tablespoon balsamic vinegar. Put on lid to cook down.
Remove lid and cook some more to burn off a bit more liquid.
Add mixture to food processor. Puree into a paste and transfer to mixing bowl. Let cool. Season with fresh cracked pepper and salt.
Serve on toasted baguettes and garnish with fresh chopped parsley.

Video

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AboutJason Hill

Hi, I’m Jason Hill, host of YouTube’s “Chef Tips” series. I graduated from culinary school in 1998, and gained my experience working the lines in Southern California. I launched my cooking videos in 2007. I love sharing quick and easy recipes that get people back in the kitchen.