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Mushroom Pate  (aka Duxelles en France)

Ingredients

  • 3 tablespoon butter
  • 1 medium onion finely chopped
  • 1 lb fresh mushrooms finely chopped
  • 2 cloves garlic minced
  • 2 tablespoon tamari or coconut aminos
  • ¼ teaspoon Black pepper fresh ground, preferred
  • ½ teaspoon thyme dried or fresh (optional) but excellent

Instructions

  1. In a large skillet, melt butter over medium heat.
  2. Saute onion for 1-2 minutes to soften.
  3. Add mushrooms ~ saute 4-5 minutes or until the liquid from the 'shrooms is released.
  4. Reduce heat to low and add garlic, tamari, pepper and thyme if using.
  5. As you continue to cook the mixture, it thickens after about 5 minutes.

Recipe Notes

This is so delicious served on just about anything!
As suggested by the folks at 'mushrooms Canada', this is perfect on thin baguette slices and pairs
very well with cream cheese or 'chevre'.
I like to make thin garlic toasts from 'ficelle' (thin baguette)