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Mushroom Duxelles and Pate Platter With Sliced Baguette

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“Serving a French meal? Why not start out with an easy appetizer platter! This recipe is by Rachael Ray.”
READY IN:
20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a skillet over medium heat. Finely chop the mushrooms in a food processor. Add oil and butter to the skillet, then shallots and mushroom bits. Season with ground thyme, salt and pepper and saute until the mushrooms are deep brown, about 6 minutes. Deglaze pan with the sherry.
  2. Transfer this mushroom duxelles to a serving dish and place on a platter alongside the storebought pate. Garnish tray with sliced baguette, cornichons, capers and a sprinkle of chopped parsley.
  3. Enjoy bread rounds with a slather of pate topped with mushrooms.

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