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home > recipes > appetizers > baked wild mushroom pate
from UK Baked Wild Mushroom Pate This is 1 of 31 new UK TV Show recipes added to No Cups Here! this week. Including Deliah Smith. These recipes are in UK measures and can be dowloaded in one zip file in either Mastercook or Mealmaster format from: http://www.atoc.demon.co.uk/recipes * Exported from MasterCook * Baked Wild Mushroom Pate Recipe By : Food & Drink Serving Size : 1 Preparation Time :0:00 Categories : Food & Drink New Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 clove garlic -- finely chopped 3 shallots or 1 small red onion -- finely chopped 2 tablespoons truffle oil 250 gram wild mushrooms -- sliced (bay boletes -- are best) 2 tablespoons brandy 2 eggs 75 milliliters double cream salt and pepper 2 tablespoons parsley 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. Converted by MC_Buster. -- Alan Hewitt

Baked Wild Mushroom Pate


average rating = 3 stars(3.00002 comments available)
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keyword: baked
keyword: mushroom
ethnicity: english
recipes for appetizers
recipes by alan
Email Address:
(posted October 11, 1995)

from UK

Baked Wild Mushroom Pate

This is 1 of 31 new UK TV Show recipes added to No Cups Here! this week. Including Deliah Smith. These recipes are in UK measures and can be dowloaded in one zip file in either Mastercook or Mealmaster format from:
http://www.atoc.demon.co.uk/recipes

* Exported from MasterCook *

Baked Wild Mushroom Pate

Recipe By : Food & Drink
Serving Size : 1 Preparation Time :0:00
Categories : Food & Drink New

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1
clove garlic -- finely chopped
3 shallots or 1 small red
onion -- finely chopped
2 tablespoons
truffle oil
250 gram wild mushrooms -- sliced (bay boletes
-- are best)
2 tablespoons
brandy
2
eggs
75 milliliters double
cream
salt and pepper
2 tablespoons
parsley

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.

Converted by MC_Buster.

--
Alan Hewitt


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+2 comments


from canberra, Australia wrote:0  0

what nonsense. you should never be exposing truffle oil to high heat like this. add it at the end.
1 starsDecember 22, 2010


from Bournemouth, United Kingdom wrote:1  1

Thank you so much! I have been searching for this specific recipe - it's no longer available on the food and drink website. I trawled the net for this and you came up trumps!!! keep up the good work - this recipe is delicious!
5 starsMarch 2, 2004


 
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