Nut pate with mushrooms

250 g leek
40 g butter
1 clove garlic
250 g mushrooms
100 g hazelnuts
3 slices dry brown bread
1 tbsp fresh thyme (or half amount if dried)
200 ml cream
1/2 l milk
2 large eggs

1. Clean the leek and sliced them finely. Saute in the butter for 5-8 minutes with the crushed garlic. Slice and add the mushrooms, cover and let simmer for another 5-6 minutes.
2. Chop the nuts and dice the dry bread. Add nuts and bread to the vegetables with the thyme and a little salt and pepper. Let simmer covered for another 2-3 minutes and add the cream and the milk. Bring to the boil and take of heat and let it cool. When cold, add the eggs one at a time and mix well.
3. Squeeze the mixture into a well greased baking tin, drizzled with a little breadcrumbs. Bake in a n oven at 175 C (350 F) for about 40 minutes. This pate is delicious both cold and warm.