Amuse of pate with port and mushrooms
Take the piping bag out of the refrigerator approximately 15 minutes before serving. In the meantime, toast the bread into toast and cut or cut out asterisks.
Slice the mushrooms in the length, so that a stalk remains on both sides. Heat the oil in a frying pan and fry the mushrooms on a high setting briefly.
Shake them through the pan, switch off the heat source and allow to cool. Put the spoons side by side.
Spray a rosette of pâté on each spoon. Place a mushroom on each rosette and garnish with a piece of parsley. Serve with asterisks of toast.
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