Mushroom Paté

2 tbsp.  butter
2 c.  onions, chopped
4 1/2 c.  fresh oyster
                mushrooms, roughly sliced
1 c.  walnuts, chopped
         Parsley leaves
         Salt & pepper to taste
         thin slices of toast
1/2  cucumber, sliced into sticks

Sauté onions in butter.  Add the mushrooms, simmer until cooked.

Transfer the cooked mushrooms to a food processor with their juices.  Add the walnuts, parsley and process briefly until the mixture is smooth.  Season to taste.

Serve on toasts with cucumber sticks.