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Ingredients
- 1 x Clove garlic, finely minced
- 3 x Shallots or possibly 1 small red onion, finely minced
- 2 Tbsp. Truffle oil
- 250 gm Wild mushrooms, sliced (bay boletes are best)
- 2 Tbsp. Brandy
- 2 x Large eggs
- 75 ml Double cream Salt and pepper
- 2 Tbsp. Parsley
Directions
- 1 Fry the mushrooms in the truffle oil with the shallots and garlic for about 4 min till excess moisture is driven off.
- 2 Combine all of the ingredients in a food processor and puree to a smooth
- consistency. Pour the mix 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 min at 180c/350f/Gas 4. Cold and turn out onto a medium size plate.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 490g | |
| Calories 611 | |
| Calories from Fat 336 | 55% |
| Total Fat 37.82g | 47% |
| Saturated Fat 6.89g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 417mg | 139% |
| Sodium 290mg | 12% |
| Potassium 1014mg | 29% |
| Total Carbs 30.17g | 8% |
| Dietary Fiber 9.4g | 31% |
| Sugars 1.61g | 1% |
| Protein 22.1g | 35% |
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