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.
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Mushroom and Sherry Pate With Homemade Melba Toast (cont.)