Finely chop the mushrooms or pulse a couple of times in a food processor. Then add them to a pan with a drizzle of olive oil and the garlic cloves.
Turn on the heat and sauté until the mushrooms start to brown. Add the white wine, give it a mix, and let the alcohol evaporate for a couple of minutes.
Season with salt and black pepper, then add the cream. Mix well and cook until the pate is reduced to a thick and dense cream.
Add the finely chopped parsley, then transfer to a bowl to cool down.
When the pate is at room temperature, you can serve as a dip or spread on bread slices to make Crostini.
Notes
This recipe makes about 10-15 Crostini.Make Ahead: The best part of pâtés and crostini is that you can prep everything in advance and then assemble at the last minute. You can make the patè up to 3 days in advance, then you can store it in an airtight container in the fridge. Take out of the fridge 2-3 hours before you need it, to bring it to room temperature. At the last minute, you can spread it on bread slices and serve.