I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast. Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe. Ingredients Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes) 200 grams button mushrooms 1 small onion 3 cloves garlic 2 tbsp cream cheese 1 tbsp butter 1 tbsp olive oil 1 tbsp apple cider vinegar 1/2 cup panko breadcrumbs kewpie mayonnaise (or regular mayonnaise) watercress or micro herbs salt and black pepper to taste oil for deep frying First,