Instructions: In large saucepan, melt butter over medium heat; cook leeks, celery, garlic, thyme, pepper and salt, stirring occasionally, for 10 minutes or until leeks are softened and lightly browned.

Meanwhile, in food processor or by hand, coarsely chop mushrooms; set aside. Stir sherry and worcestershire sauce into pan, cook for 30 seconds, stirring to deglaze pan.

Increase heat to high; add mushrooms and cook, stirring occasionally, for about 10 minutes or until liquid is evaporated. Stir in tomato paste; cook for 1 minute. Let mushroom mixture cool to room temperature.

In food processor or blender, mix cream cheese with mushroom mixture just until almost smooth. Line 2-cup loaf pan or mould with plastic wrap; sprinkle chopped parsley evenly over bottom. Spoon in mushroom mixture, smoothing top. Cover with plastic wrap and refrigerate for at least 4 hours or until firm. [Pate can be refrigerated for up to 3 days.]

Uncover pate and unmould onto serving plate; remove plastic wrap and smooth with palette knife.

Serve with water crackers or toasted flatbread.

Tip: For a chunkier pate, pure all but 1 cup of the mushroom mixture, then fold it back into the mixture before transferring to loaf pan.

To prepare leeks, trim off limp outer leaves, leaving root end intact. Trim off flat dark green leaves where they start to pale. Slit each leek stalk from green leaf end almost to root end. Holding leek root end up and spreading leaves, flush out grit under cold water.

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