Prep 15 mins
Cook 11 mins
Entered for safe-keeping. From Nicola Hill's "The Mushroom Cookbook", received in February 2009 Cookbook Swap. You can cheat by buying Melba toast at the grocery store.
- 59.14 ml butter (1/2 stick) or 59.14 ml margarine (1/2 stick)
- 1419.54 ml button mushrooms, cleaned and thinly sliced
- 44.37 ml heavy cream
- 14.79 ml dry sherry
- salt, to taste
- fresh ground black pepper, to taste
- 6-8 slice whole wheat bread (or purchased Melba toast)
- Heat half the butter in a large sacuepan and, keeping the high heat, saute 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 mushrooms with a slotted spoon and set aside. Repeat with remaining butter and mushrooms.
- Remove 6 perfect mushroom slices and reserve for the garnish.
- Work the rest of the mushroom slices in a blender or food processor with the cream, sherry, and seasoning to taste.
- Spoon the pate mixture into 6 individual ramekins or pate dishes, level the tops, then press one of the reserved mushroom slices into the top of each.
- Cool, then chill the pates.
- MAKE MELBA TOAST:.
- 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 slice in half, making two thin pieces.
- Toast the uncooked sides under the broiler until crisp and brown -- the edges will curl up.
- Let the toast cool.
- The Melba toast will keep 2-3 days in an airtight tin.