Mushroom paté

Ingredients

30g butter

1 tablespoon extra-virgin olive oil

1 brown onion, halved, finely chopped

2 garlic cloves, crushed

300g cup mushrooms, chopped

1 tablespoon dry sherry

1 1/2 teaspoons fresh thyme leaves

125g cream cheese, at room temperature

1/3 cup loosely packed chopped fresh continental parsley

Salt and freshly ground black pepper, to season

1 (about 30cm) baguette (French stick), thinly sliced crossways

60ml (1/4 cup) olive oil

Method

Heat the butter and oil in a large heavy-based frying pan over a medium heat. Add the onion and cook, stirring for 3 minutes or until the onion softens. Add the garlic and cook for 1 minute or until fragrant.

Increase heat to high. Add the mushrooms and cook, stirring occasionally, for 4 minutes or until tender. Add the sherry and thyme, and cook for 1–2 minutes or until the liquid evaporates. Remove from heat and set aside for 10 minutes to cool.

Transfer mixture to the bowl of a food processor. Add the cream cheese and parsley, and process until smooth. Taste and season with salt and pepper. Transfer to a serving dish. Cover with plastic wrap and place in fridge for 1–2 hours to set.

Meanwhile, preheat oven to 180°C. Brush bread slices with a little of the olive oil and place on a baking tray. Bake in oven for 8–10 minutes or until golden. Serve paté with the toasted baguette.