I used exotic mushrooms however any variety will work. Ingredients 250g mushrooms 4 tbsp cream 1 generous tbsp pate 1 lemon 2 tbsp Italian parsley, roughly chopped Sea salt and pepper Sourdough
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.