Forest Spread And Pate Platter With Sliced Baguette

Recipe Ingredients

1/2 lb	227g / 8oz	Cremini mushrooms - coarsely chopped
1 tablespoon	15ml	Extra-virgin olive oil
1 tablespoon	15ml	Butter
1 tablespoon	15ml	Shallot - finely chopped (large)
1/2 teaspoon	2.5ml	Ground thyme
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Dry Sherry
1		Baguette loaf - sliced at bread
		Counter of market
8 oz	227g	Pate, country or mousse-style - any flavor
		= (available in specialty foods case of
		Market, ask for tastings, to choose)
		Cornichons - for garnish
		Capers - for garnish
		Chopped fresh parsley - for garnish

Recipe Instructions

Heat a skillet over moderate heat. Finely chop mushrooms in a food processor. Add the oil and butter to the skillet, then add the shallots and mushroom bits. Season mushroom with ground thyme, salt, and pepper.

Saute shallots and chopped mushrooms until mushrooms are deep brown and tender, about 6 minutes. Deglaze pan with Sherry. Transfer mushroom spread to a small bowl or other serving dish. Place mushroom dish on a platter alongside the store bought pate.

Garnish tray with sliced baguette, cornichons, capers, and a sprinkle of chopped parsley. Enjoy bread rounds with a slather of pate topped with mushrooms.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B22) - from the TV FOOD NETWORK

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