Ingredients for 4:
8 pieces of white bread, or baguette
1 cup milk
8 tbsp butter
1 medium yellow onion
2 medium carrots
3 garlic cloves, pressed
¾ lb mushrooms
2 tbsp sour cream, or Mayonnaise, or plain yogurt
Salt on taste
Chop the mushrooms and, separately, chop the carrots with onions.
Stir-fry the mushrooms with 1-2 tbsp butter until they're ready, for about 10 minutes on medium heating.
Stir-fry the chopped carrots and onions with 1-2 tbsp butter on another skillet or saucepan until they turn gold colored.
Whip the eggs with milk using a fork, soak the bread in this mix, and fry on a pre-heated skillet with 1 tbsp butter for every 2 bread slices.
It should take about 3 minutes per side on medium heating.
Blend the mushrooms, carrots, onions, garlic, salt, and 2 tbsp sour cream, or Mayonnaise, or plain yogurt, until you get a pate consistency.
Cover each bread slice with the pate evenly.
Serve hot with tea, coffee, or with vegetable dishes.
You can make a small canapé with the pate, and serve as a festive appetizer.