1/2lbfresh mushrooms, finely diced (reserve 1 mushroom for garnish)
1can corned beef, finely minced
8ozsour cream, divided
Saute mushrooms, garlic, and onions in small amount of butter. Drain liquid in colander. Combine all ingredients and mix well. Pour into plastic wrap-lined mold, cover, and refrigerate for about 8 hours. When ready to serve, ice top of pate with 2 tablespoons sour cream and garnish with a sliced mushroom.