45 - 60 mins
This recipe from Rachel book The Little Paris Kitchen is a great way to use up mushrooms, crème fraîche and parsley.
450g mixed wild mushrooms
2 knobs of butter
2 shallots, finely chopped
2 cloves of garlic, crushed to a paste
250g crème fraîche
2 teaspoons Dijon mustard
A pinch of nutmeg
2 tablespoons chopped parsley
Salt and pepper
Preheat the oven to 160°C and line two 250g mini loaf tins* with baking paper.
Clean the mushrooms carefully with paper towels or a brush, then roughly chop any that are large to make them all about the same size.
Melt the butter in a large frying pan and add the shallots and garlic. Once the shallots begin to brown, add the mushrooms and fry for a good 10 minutes until they have released all their juices (if the pan is too small for them all in one go, fry in batches).
Meanwhile, beat the eggs in a bowl with the crème fraîche and mustard. Add the nutmeg and parsley and season with salt and pepper.
Remove the cooked mushroom mixture from the pan with a slotted spoon (to drain off any liquid) and divide between the prepared tins. Pour the crème fraîche mix over the mushrooms and bake for about 15 minutes or until set. Leave to cool slightly before cutting. Best served at room temperature.