Baked Wild Mushroom Pate

Course : Appetizers
Serves: 4 - 6
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1 clove garlic -- finely chopped
3 small shallots or 1 small red onion -- finely chopped
2 tablespoons truffle oil
250 grams wild mushrooms -- sliced (bay boletes are best)
2 tablespoons brandy
2 large eggs
75 milliliters double cream
1 teaspoon salt and pepper
2 tablespoons parsley

Preparation / Directions:

1 Fry the mushrooms in the truffle oil with the shallots and garlic for about 4 minutes until excess moisture is driven off. 2 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.

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