Petits pâtés de cèpes

[bleudauvergne]

Petits pâtés de cèpes

Serves 4 as Appetizer.

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cèpe (portabello) mushrooms or other wild flavorful mushroom

• 
  

white mushrooms

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whole eggs

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egg yolk

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heavy cream

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½ a bunch of fresh chives

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shallot

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clove of garlic

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minced fresh parsley

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butter

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salt and pepper

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-Prepare a bain marie that will take 4 ramequins in the oven at 170C or 350F.

-Cut the wild mushrooms into a dice. Melt 2T. butter in a large saute pan and cook the mushrooms down until they release their juice. Recuperate 5 Tablsepoons of the juice and then finish cooking the mushrooms down until the remaining juice is gone. Repeat this process with the white mushrooms.

-Mince the shallot and melt the remaining T. of butter in the saute pan. Slowly cook the shallot and garlic until they are soft withour browning. Add both mushrooms and the minced chives and continue to saute for a couple of minutes more.

-In a recipent that ours liquid easily, mix the eggs, the egg yolk, the cream, the previously reserved cooking juice, the minced garlic, the parsley, and season with salt and pepper. Add the cooked mushrooms and incorporate them into the preparation. Butter the ramequins, fill them with the egg mixture, and cook them in the bain marie 30 minutes. Serve hot with a mixed green salad.

Keywords: Appetizer, Side, Main Dish, Easy, French

( RG1705 )