|8 ounces||Button Mushrooms, trimmed|
|4 ounces||Open Mushrooms, trimmed|
|2 tablespoons||Olive Oil|
|2||Cloves Garlic, Peeled and chopped|
|½ teaspoon||Powdered Bay Leaf|
Wash the mushrooms in a colander of 30 seconds to a minute, using very hot water, but don't peel them. Cut into half-inch pieces.
Heat the olive oil in a frying pan, add the mushrooms and garlic and fry over a medium heat until the mushrooms give off liquid. Turn up the heat to maximum and boil away the liquid until the mushrooms are almost dry.
Put them into a food processor or liquidiser if you have one, with the powdered bay leaf, paprika and salt. If you don't have a processor, put the mushrooms through a mincer.
Add the butter to the frying pan and scramble the egg in it to take up all the remaining liquid and bits of mushroom. When the egg has set, put it into the food processor with the mushrooms and herbs and puree until the mixture is fine-grained.
If you have minced the mushrooms, put them into a bowl and beat the scrambled eggs into them very well - you may find a fork best for this - until the mushrooms and egg are well blended together.
Pack the mixture into individual ramekins or a single souffle dish if you prefer, and chill for at least five hours before using. Serve with warm crusty french bread - what else!! If you wan't to keep the pate for a few days, seal the top with a thin layer of melted butter and keep in the fridge covered with foil or cling film for up to three days.
Source: Michael Barry, Yes! Magazine
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