Did a Rhone tasting yesterday and accompanied it with suitably Southern French dishes. One of the things I did, although more Italian than French, were panini and I came across a recipe I hadn't tried for a base spread.
Finely chop a pound or two of regular mushrooms and saute them as you do duxelles, adding some lemon juice and S&P at the end.
When you are ready to use it, add some mayo (home made or store bought, your choice but not too much, just enough to bind it together but not enough to make it glorpy) and a lot of finely chopped chives and adjust S&P if needed.
The resulting umami rich spread is used as a base for a panini (I topped it with slices of zucchini I'd grilled in the panini maker, topped with hot sopressata and pecorino cheese, but lots of combos would work. I ended up finishing the left over mushroom spread on crackers today and it seemed even better aged and on its own. Nice to find something so tasty, simple and do-ahead!