225g mushrooms wiped and sliced dark open mushrooms for preference but others are OK
50g butter
25g breadcrumbs
2 level teaspoons finely grated onion
75g softened butter
110 curd cheese (medium fat cream cheese will do)
little grated nutmeg
1 teaspoon lemon juice
salt & pepper

Melt 50g butter in saucepan and add mushrooms. Stir to get butter all over and then cook over gentle heat til soften and reduced - about 15 minutes.  After that store in the breadcrumbs and allow to cool.

Add the mixture to a blender with the onion, softened butter, cheese, nutmeg, lemon juice, salt and pepper.  Blend evenly and then remove it to a terrine or gratin dish (about 800ml) lined with clingfilm or foil and place in freezer for 1 hour to set.  To unmould, wrap a hot damp cloth around the dish .  Repeat as necessary and then invert over a serving dish.

Serve with Irish bread.