Mushroom Terrine

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Clean mushrooms and shiitake. Remove the stems of the shiitake. Cut mushrooms and shiitake into slices. Wash chanterelles thoroughly and dab dry. Cut large chanterelles in half. Peel and finely dice shallots, peel and chop garlic. Heat butter in a frying pan. Sauté the mushrooms in it in portions for 5-6 minutes. Add shallots and garlic about 2 minutes before the end of the frying time. Season with salt and pepper

2. 2

   Cut the meat into pieces. Process meat and cream in the universal chopper to a farce. Season with salt and pepper. Wash tarragon, shake dry and chop the leaves into small pieces. Stir tarragon, mushrooms and egg into the farce

3. 3

   Line a box form (9 x 25 cm) with foil, leaving the edges overhanging. Fill in mushroom mass and cover with overhanging foil

4. 4

   In the preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see manufacturer), let it stand in a water bath for approx. 45 minutes. Remove, let it cool down and put it in the refrigerator to cool down completely. Cut into 16 slices and arrange 2 slices each on plates. Green salad tastes good with it

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
230 kcal

CARBS
6 g

FATS
19 g

PROTEINS
9 g