Mushroom and Ice Cider Pâté

Ingredients

• 1 lb (450 g) button mushrooms, sliced
• 1 tbsp butter
• ¼ cup Spirit Tree ice cider
• ½ cup shallots, minced
• 2 cloves garlic, minced
• ½ cup 10 per cent cream
• 2 large eggs
• 2 tbsp ground almonds
• 2 tbsp parsley, chopped
• 1½ tsp fresh thyme, chopped
• ¼ cup fresh bread crumbs
• 1 tbsp lemon juice
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. Preheat oven to 300°F.
2. In a frying pan, sauté mushrooms in butter until lightly browned. Set aside.
3. In a small saucepan, bring ice cider to a boil, add shallots and garlic, and reduce by half.
4. Place mushrooms, shallot mixture, cream, eggs, almonds, parsley, thyme, bread crumbs and lemon juice in food processor, and purée until smooth.
5. Season to taste with salt and pepper.
6. Pour into individual ramekins and set them in a roasting pan filled with water so water comes 2⁄3 of the way up the side of the ramekins.
7. Bake for 45 minutes