Baked wild mushroom pate
Food and Drink, BBC
1 clove garlic chop finely   fry 4 minutes or until moisture driven off. Pout into 6 well-oiled ramekins, cook in bain marie in moderate oven 25 minutes. Cool, turn out.
1 small red onion chop finely
2 tablespoons truffle oil  
250g wild mushrooms  
2 tablespoons brandy     puree until smooth.
2 eggs  
75ml double cream  
salt and pepper  
2 tablespoons parsley