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Mushroom Pate (Duxelles)
Jason Hill | Chef Tips
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
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course
Appetizer
Cuisine
American
Servings
6
Ingredients
1x
2x
3x
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
Instructions
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
Keyword
appetizers, holidays, mushrooms, onions
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