Baked Wild Mushroom Pate |
Course : Appetizers
Serves: 4 - 6 |
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Ingredients:
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 |
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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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