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.
Mushroom Pate (Duxelles)Recipe by Jason Hill – CookingSessions.com
- 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
- Fresh chopped Italian parsley for garnish
- 1 Sourdough baguette sliced and toasted
- 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.