12 oz Mushrooms,chopped
1 Onion, chopped
4 oz Butter
4 tb Sherry
Salt and pepper
Parsley to garnish
Melt half the butter in pan and fry vegetables for a few minutes to soften.
Stir in the sherry and cook, stirring until all the liquid has evaporated.
Season and leave until cold.
Add remaining butter, blend in food processor until smooth.
Spoon into dish and garnish with parsley.
Serve with toast.
