Mushroom And Sherry Pate With Homemade Melba Toast

1. 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. 2

   Remove mushrooms with a slotted spoon and set aside. Repeat with remaining butter and mushrooms.

3. 3

   Remove 6 perfect mushroom slices and reserve for the garnish.

4. 4

   Work the rest of the mushroom slices in a blender or food processor with the cream, sherry, and seasoning to taste.

5. 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. 6

   Cool, then chill the pates.

7. 7

   MAKE MELBA TOAST:.

8. 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. 9

   Toast the uncooked sides under the broiler until crisp and brown -- the edges will curl up.

10. 10

    Let the toast cool.

11. 11

    The Melba toast will keep 2-3 days in an airtight tin.

* Per serving · 4 servings · Values may vary.

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