Name Mushroom & sherry pate


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* 50g (2 oz) butter or margarine
* 750 g (1 1/2 lb) button mushrooms, thinly sliced
* 3 tablespoons double cream
* 1 tablespoon dry sherry
* 6-8 slices wholemeal bread
* salt and freshly ground black pepper

1. Heat half the fat in a large saucepan and, keeping the beat high, fry half the mushrooms quickly for 3-4 minutes, until just tender and lightly browned. If they begin to make liquid, the butter is not hot enough - the mushrooms should be dry. Remove with a slotted spoon and set aside. Repeat with remaining fat and mushrooms. Remove six perfect mushroom slices and reserve for the garnish. Work the rest in a liquidizer or food processor with the cream, sherry and seasoning to taste. Spoon the mixture into six individual ramekins or pate dishes, level the tops, then press one of the reserved mushroom dices into the top of each. Cool, that drill the pates.
2. Use the bread to make Melba toast. Toast the bread on both sides, then with a sharp knife cut through the bread to split each dice in half, making two thin pieces. Toast the uncooked sides until crisp and brown - the edges will curl up. Allow the toast to cool. It will keep for 2-3 days in an airtight tin.

Serves: 6

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