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Baked Wild Mushroom Pate with Brandy Cream and Truffle Oil

Baked Wild Mushroom Pate with Brandy Cream and Truffle Oil is a volume 9-02 feb 2006 recipe made with Garlic, Truffle Oil, Wild Mushrooms Bay Boletes Are Best, Brandy, and Eggs. Serves 1. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1
• 3
• 2 tbsp
• 1/2 lb
• 2 tbsp
• 2
• 1/3 cup
• 2 tbsp

Method (preview)

1. 1

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

2. 2

   Combine all of the ingredients in a food processor and puree to a smooth consistency.

3. 3

   Pour the mixture into 6 well-oiled individual ramekins and put them into a flan dish with 2 cm (almost 1 inch) of water and cook bain-marie style for 25 minutes at 180c/350f/Gas 4.

4. 4

   Cool and turn out onto a medium size plate.

5. 5

   Contributed to the FareShare Gazette by Chupa; 14 February 2006. www.fareshare.net