Baked Wild Mushroom Pate
Ingredients
- 1 clove garlic, finely chopped
- 3 shallots or 1 small red onion, finely chopped
- 2 tablespoon truffle oil
- 250 gram wild mushrooms, sliced (bay boletes are best)
- 2 tablespoon brandy
- 2 eggs
- 75 milliliter double cream
- salt and pepper
- 2 tablespoon parsley
Instructions
Fry the mushrooms in the truffle oil with the shallots and garlic for about 4 minutes until excess moisture is driven off. Combine all of the ingredients in a food processor and puree to a smooth consistency. Pour the mixture into 6 well-oiled individual ramekins and put them into a flan dish with 2 cm of water and cook bain- marie style for 25 minutes at 180c/350f/Gas 4. Cool and turn out onto a medium size plate.