To serve as a pate, puree the mushroom mixture, spoon into small dishes, then chill.
Bake the bread up to 4 days in advance and store in an airtight container. Make the topping and assemble just prior to serving.
ingredients
makes 48
8 slices white bread, crust removed
1/3 cup butter, melted
1 tablespoon olive oil
1 clove garlic, crushed
1/2 small onion, finely chopped
3 cups small button mushrooms, finely sliced
1 tablespoon dry sherry
1/3 cup sour cream
2 teaspoons cornstarch
1 tablespoon finely chopped fresh parsley
1 teaspoon finely chopped fresh thyme
1/3 cup Parmesan, grated
method
1. Preheat the oven to moderate 180°C (350°F). Brush both sides of the bread with the butter. Cut each slice in half vertically, then each half into three horizontally. Bake on a baking tray for 5 — 10 minutes, or until golden and crisp.
2. Heat the oil in a large skillet, add the garlic and onion and cook, stirring, over low heat until the onion is soft. Add the mushrooms and cook over medium heat for 5 minutes, or until tender. Season with salt and pepper.
3. Pour the sherry into the pan. Blend the sour cream and cornstarch, add to the mushrooms and stir until the mixture boils and thickens. Remove from the heat and stir in the herbs. Allow to cool.
4. Spread the mushroom mixture onto each croute and sprinkle with the Parmesan. Place on a baking tray and bake for 5 minutes, or until heated through. Serve decorated with small sprigs of fresh herbs, if desired.
