Melt 5 teaspoons butter in a saucepan and fry chopped onion and garlic for 3 minutes. Add shredded mushrooms, cover and fry for 15 minutes. Uncover the saucepan, increase heat and let the liquid evaporate. The mushrooms should stay juicy. Add 5 teaspoons of butter. Cool down a little.

Mix mushrooms with onion, add breadcrumbs, cheese, a dash of ground nutmeg, salt and pepper, the rest butter, stir up until homogeneous mass.

Put the pate on a plate, cover and cool down for 1-2 hours.

Before serving shape balls or rollers out of the pate, cover with mild ground red pepper and in chopped parsley.