Crostini With Mushroom Pate

Preparation:

Preparation: Put the butter in a non-stick pan, add the mushrooms, a pinch of salt and a few thyme leaves and cook with the lid on for about 10 minutes. Boil the egg in water for 10 minutes from the moment of boiling, drain it, cool it under running water and peel it. Combine the mushrooms in a small mixer, except for a few pieces that you will use to decorate, the egg, the mayonnaise, a pinch of salt and one of pepper, the yoghurt and half a teaspoon of minced thyme. Blend until you get a smooth cream. Cut eight canapés from the slices of bread, toast them lightly under the oven grill, spread them with the mushroom and egg paté and decorate as desired with the mushrooms kept aside and a small piece of lettuce leaf.