Chopped mushroom tureen with cranberry jelly

Name: Chopped mushroom tureen with cranberry jelly
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 15
Ingredients: 175 g streaky smoked bacon; 2 medium-sized onions; 300 g Mushrooms; 1-2 TABLESPOONS Oil; 2 TABLESPOONS creeping thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1.25 kg mixed mince; 125 g Whipped cream; 1 egg + 2 egg yolks (size M); 6 sheets white gelatine; 300 g thickened wild cranberries (glass); 4 discs Bacon; 4-6 Stem(s) fresh thyme; 7-10 Tbsp Aluminium foil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 15

175 g streaky smoked bacon
2 medium-sized onions
300 g Mushrooms
1-2 TABLESPOONS Oil
2 TABLESPOONS creeping thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
1.25 kg mixed mince
125 g Whipped cream
1 egg + 2 egg yolks (size M)
6 sheets white gelatine
300 g thickened wild cranberries (glass)
4 discs Bacon
4-6 Stem(s) fresh thyme
7-10 Tbsp Aluminium foil

Directions

1
Finely dice the bacon. Peel and finely chop the onions. Clean, wash and finely slice the mushrooms. Fry bacon crisply without fat. Take out.
2
Heat the oil in the bacon fat. Sauté the mushrooms in it. Fry onions and dried thyme briefly. Season with salt and pepper. Take out and let cool down.
3
Knead the minced meat, cream, egg, egg yolk, salt, pepper, bacon and mushroom mixture well with the dough hooks of the hand mixer. Pour the minced meat mixture into a terrine mould (approx. 28 cm long; approx. 1.5 l capacity) or alternatively into a box mould.
4
Squeeze the mixture well.
5
Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) covered or sealed with foil for approx. 55 minutes. Then bake open for approx. 15 minutes. Leave to cool on a grid in the mould and chill.
6
Soak the gelatine in cold water. Remove the terrine from the mould. Sieve the remaining stock (approx. 350 ml) and skim off the fat. Heat the stock and season to taste. Dissolve the squeezed-out gelatine and stir in the cranberries.
7
Pour half of the stock into a small cold rinsed flat mould. Chill for at least 4 hours until firm. Coat the cold terrine with the rest of the cranberry stock several times (must gel immediately).
8
Fry the bacon without fat until crispy, take it out. Wash and pluck the thyme. Dice jelly finely. Garnish terrine with bacon slices. Sprinkle with thyme and jelly.