Duxelles - mushroom pâté © llizard aka ejm 2000, 2001, 2002

Ingredients Preparation
  1. Brush dirt off mushrooms and chop to the consistency of ground beef.
  2. Heat some olive oil in a pan. Sauté the onion til transluscent and beginning to brown on the edges.
  3. Add thyme and fry a little longer.
  4. Add mushrooms and fry until they are dry.
  5. Add a good splash of sherry. Fry until dry.
  6. Season with salt and pepper to taste.

Serve as an appetizer with Melba toast or use some of it to enhance gravy. It freezes well for the second purpose. It is also excellent on top of grilled steak.