Preheat butter in a frying pan, quickly perezharte onion and garlic, then add the sliced ??mushrooms and continue to cook over medium heat. Season with salt and pepper, add a pinch of spices: cumin and coriander and grated nutmeg. Pour into the pan the wine trail — cream and simmer until the liquid has evaporated, stirring constantly. Ready mushroom mix until smooth in a blender, add the remaining soft butter, mix again, lay on a small cup and send in the refrigerator to cool. Serve with crispy toasts and garnish with greens.