Mushroom Pate

• 300g flat mushrooms (preferably field mushrooms)
• 1 tbsp (15ml) olive oil
• Pinch dried thyme
• 1 shallot (chopped)
• 1 crushed garlic clove (optional)
• 1 tbsp (15ml) freshly chopped parsley
• 3 whole eggs (beaten)
• 150ml single cream
• 150ml milk
• Salt and pepper
• 4 or 5 individual heatproof ramekin dishes or 6 dariole moulds which fit in the pressure cooker basket.

Finely dice the mushrooms. Heat the olive oil in the open pan. Gently fry the mushrooms with the thyme for about 5 minutes.

Add the shallot, garlic, chopped parsley and seasoning. Mix. Stir in the eggs, cream and milk.

Grease heatproof ramekin dishes or dariole moulds. Spoon in the mushroom mixture. Place the trivet in the base of the pan. Pour in 750ml water. Place the moulds in the basket and rest on the trivet. Cover with an old, heatproof plate.

Use pressure level 1. close the lid and bring to full pressure. Cook for 15 minutes. Lift the cooker away from the heat, and to cool at room temperature without altering the pressure selector. When the pressure indicator drops down, open the lid. Leave the moulds to cool, loosen the sides and remove carefully.