The mushroom pate crostini
Instructions
Put the butter in a nonstick pans, add the mushrooms, a pinch of salt and a few thyme and cook with the lid on for about 10 minutes.
Hard boil the egg in water for 10 minutes after boiling, strain it and cool it under running water and shell it.
Gathered in a small mixer fungi, except any piece that you will use to decorate, the egg, mayonnaise, a pinch of salt and a pepper, yoghurt and half a teaspoon of minced thyme.
Blend until a smooth cream.
From eight slices of bread canapés, tostatele slightly below the grill of the oven, spread them with paté with mushrooms and eggs decorated as desired with fungi kept aside and a piece of lettuce.
Ingredients and dosing for 4 persons
- 1 egg
- 200 g of mixed frozen mushrooms
- 1 sprig of fresh thyme
- 1 heart of lettuce salad (some leaves)
- 2 slices of sandwiches bread without crust
- 1 tablespoon of mayonnaise
- 1 tablespoon of thick greek yoghurt
- 20 g of butter
- Pepper
- Salt