Mushroom and Sherry Pate With Homemade Melba Toast

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.

• Ready In: 26 mins
• Serves: 6
• Yields: 6 individual ramekins

Ingredients

• 1⁄4 cup butter (1/2 stick) or 1⁄4 cup margarine (1/2 stick)
• 6  cups button mushrooms, cleaned and thinly sliced
• 3  tablespoons heavy cream
• 1  tablespoon dry sherry
•  salt, to taste
•  fresh ground black pepper, to taste
• 6 -8  slices  whole wheat bread (or purchased Melba toast)

Directions

1. 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.
2. Remove mushrooms with a slotted spoon and set aside. Repeat with remaining butter and mushrooms.
3. Remove 6 perfect mushroom slices and reserve for the garnish.
4. Work the rest of the mushroom slices in a blender or food processor with the cream, sherry, and seasoning to taste.
5. 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.
6. Cool, then chill the pates.
7. MAKE MELBA TOAST:.
8. 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.
9. Toast the uncooked sides under the broiler until crisp and brown -- the edges will curl up.
10. Let the toast cool.
11. The Melba toast will keep 2-3 days in an airtight tin.