Mushroom pate on crostini

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

Store the pâté, covered, in the refrigerator for up to 5 days.


4 slices white bread, crusts removed

1 tablespoon olive oil

1 onion, chopped

2 garlic cloves, chopped

325 g (11½ oz) flat mushrooms, chopped

125 ml (4 fl oz/½ cup) white wine

2 tablespoons thyme

4 tablespoons chopped parsley

2 tablespoons lemon juice, or to taste

1 tablespoon pouring cream


1 small baguette, thinly sliced on the diagonal

olive oil spray

2 garlic cloves, halved


1. Whizz the bread in a small processor fitted with the metal blade for 20 seconds, or until it forms breadcrumbs. You will need 80 g (2¾ oz/1 cup) of breadcrumbs.

2. Heat the oil in a deepsided frying pan over medium heat. Add the onion and garlic and cook for 2 minutes. Add the mushrooms, wine and thyme, cover and simmer, stirring once or twice, for 10 minutes. Remove the lid and allow any liquid to evaporate. Set aside to cool a little.

3. Put the mushroom mixture, breadcrumbs, parsley, lemon juice and cream in the processor and whizz for 30 seconds, or until finely chopped. Add more lemon juice, to taste, and season well with salt and freshly ground black pepper. Cover and refrigerate for at least 1 hour.

4. To make the crostini, preheat the oven to 180°C (350°F/Gas 4). Lightly spray each side of the baguette slices with oil and arrange on a large baking tray. Bake, turning once, for 12–15 minutes, or until crisp and golden. Rub each crostini with the cut surface of the garlic.

5. Serve the crostini spread with the mushroom pâté.