Wild Mushroom Pâté by brianjwood

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Wild Mushroom Pate
Submitted by brianjwood on May 19, 2004 at 10:31 am

DESCRIPTION
Wild Mushroom Pate

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Baked Wild Mushroom Pate
Yields: 1 Servings
1 Clove garlic; finely chopped
3 Shallots or 1 small red
2 tablespoon Truffle oil
9 oz (250 grams) Wild mushrooms; sliced (bay bolets, or ceps (porcini)are best)
2 tablespoon Brandy
2 Eggs
3 fl. oz.(75 mililiters) Double, or Heavy cream
Salt and pepper
2 tablespoon Parsley, chopped

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 1 inch (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. Converted by MC_Buster. NOTES : Chef - Leon Lewis Recipe by: Food & Drink Converted by MM_Buster v2.0l.

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