Paté Cream Mushrooms
I used exotic mushrooms however any variety will work.
250g mushrooms4 tbsp cream1 generous tbsp pate1 lemon2 tbsp Italian parsley, roughly choppedSea salt and pepperSourdough
Heat a large fry pan over a medium heat. Add a tbsp of oil and gentle fry the mushrooms. Cook until tender and starting to brown. Whisk together cream and pate. Season.Stir pate mixture through mushrooms. Serve on toasted sourdough with a wedge of lemon and parsley.