Baked Wild Mushroom Pate:

1 clove garlic, finely chopped
3 shallots or 1 small red onion, finely chopped
2 Tablespoons truffle oil
250 gm wild mushrooms, sliced (bay boletes are best)
2 Tablespoons Brandy
2 eggs
75 ml double cream
Salt and pepper
2 Tablespoons parsley

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.

MacLeod Mushrooms:
http://groups.yahoo.com/group/Mushroom-Recipes/




--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/