Mushroom Duxelles And Pate Platter With Sliced Baguette

• 1/2 lb cremini mushroom, coarsely chopped
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter
• 1 large shallot, finely chopped
• 1/2 teaspoon ground thyme
• salt & freshly ground black pepper
• 1/2 cup dry sherry
• 8 ounces pate (at specialty foods case of market, choose country or mousse-style, any flavor)
• 1 baguette, sliced
• cornichon, for garnish
• capers, for garnish
• chopped fresh flat-leaf parsley, for garnish

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.

cremini mushroom, extravirgin olive oil, butter, shallot, ground thyme, salt, dry sherry, pate, baguette, cornichon, capers, flatleaf parsley

Taken from www.food.com/recipe/mushroom-duxelles-and-pate-platter-with-sliced-baguette-483194 (may not work)