Serve these warm, with French bread and a small green salad dressed with a mild vinaigrette.
2 tablespoons peanut oil
10 ounces cepe, porcini, or morel mushrooms, chopped
10 ounces white mushrooms
1 tablespoon butter
1 garlic clove, minced
½ bunch chives, chopped
1 tablespoon heavy cream
1 whole egg
2 egg yolks
½ tablespoon minced fresh parsley
Salt and freshly ground black pepper to taste
Butter four 3-inch-diameter ovenproof ramekins. Preheat the oven to 350 degrees F.
In a medium sauté pan or skillet over medium heat, heat the peanut oil and sauté all the mushrooms for 5 minutes. Transfer the mushrooms to a colander and drain. In the same pan melt the butter over medium heat and sauté the mushrooms again until they are lightly browned and all the moisture has evaporated. Add the garlic and chives and sauté for 2 minutes. Remove from heat and set aside to cool.
In a medium bowl, whisk the cream, egg, egg yolks, and parsley together until thoroughly blended. Stir in the mushrooms until thoroughly blended. Season with salt and pepper. Pour into the prepared ramekins and bake in the preheated oven for 40 minutes, or until the tops are crusty and a knife inserted in the center of a pate come out clean.
Remove the pates from the oven and let cool to room temperature. Unmold the pates and serve.