Baked Wild Mushroom Pate

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Baked Wild Mushroom Pate

Ingredients

  • 1 clove garlic, finely chopped
  • 3 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 eggs
  • 75 milliliters double cream
  • salt and pepper
  • 2 tablespoons 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.

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