Mushroom Pate (Duxelles)
Servings: 6
Cost: $15
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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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
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.