Recipe Wild mushroom country terrine : Practical and Delicious

Recipe Wild mushroom country terrine : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Wild mushroom country terrine. You are currently reading Recipe Wild mushroom country terrine : Practical and Delicious. This recipe is the creation of the chef Amber Keller. Recipe Wild mushroom country terrine requires 30m, cook 1h 15m and serve 6. Caution: allergy Contains gluten, milk, soy, sesame and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

20 Ingredients

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  60mls (1/4 cup) olive oil
  
  
  


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  30g (1 1/2 tbsp) butter
  
  
  


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  125g (about 7) eschalots, peeled, sliced
  
  
  


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  3 garlic cloves, crushed
  
  
  


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  2.5cm piece fresh ginger, peeled, grated
  
  
  


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  350g Swiss brown mushrooms, sliced
  
  
  


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  60mls (1/4 cup) dry white wine
  
  
  


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  300g shiitake mushrooms, stems removed
  
  
  


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  Salt & ground black pepper, to taste
  
  
  


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  250g chicken thigh fillets, excess fat trimmed, chopped
  
  
  


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  250g veal mince
  
  
  


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  125mls (1/2 cup) thin cream
  
  
  


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  1 egg, lightly whisked
  
  
  


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  4 slices white bread, crusts removed
  
  
  


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  1 1/2 cups fresh continental parsley leaves, chopped
  
  
  


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  1 1/2 cups fresh coriander leaves, chopped
  
  
  


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  14 (about 350g) long thin slices prosciutto
  
  
  


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  Salad leaves, to serve
  
  
  


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  Chutney, to serve
  
  
  


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  Bread, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

10 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180°C. Heat 2 tablespoons of the oil with the butter in a large heavy-based frying pan over medium heat. Add the eschalots, garlic and ginger. Cook, stirring occasionally, for 3-4 minutes or until the eschalots are soft and translucent.
  
  
  


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  Step 2
  
  
  
  
  Increase heat to high. Add the Swiss mushrooms and cook, tossing occasionally, for 5-7 minutes or until soft. Transfer the mixture to a bowl and set aside until cooled to room temperature.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, add the wine to the frying pan. Use a wooden spoon to scrape the base of the pan to dislodge any residue. Bring the wine to the boil over medium-high heat. Boil, uncovered, for 1-2 minutes or until reduced by 1/2. Add to the mushroom mixture.
  
  
  


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  Step 4
  
  
  
  
  Heat remaining oil in the frying pan over medium heat. Add shiitake mushrooms and cook, turning once, for 2 minutes or until mushrooms soften slightly. Set aside.
  
  
  


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  Step 5
  
  
  
  
  Place the mushroom mixture in the bowl of a food processor. Season with salt and pepper. Process until finely chopped. Add the chicken, veal mince, cream, egg and bread. Process, scraping the side of the bowl once, until smooth. Transfer to a bowl and use a large metal spoon to fold in the parsley and coriander.
  
  
  


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  Step 6
  
  
  
  
  Lie some prosciutto slices down the length of an 8cm-deep, 8 x 20cm (base measurement), 1.5-litre (6-cup) loaf pan to line the base and narrow sides. Lay the remaining prosciutto in the pan crossways to overhang the wide sides of the pan.
  
  
  


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  Step 7
  
  
  
  
  Spoon 1/3 of mushroom mixture into lined pan. Place 1/2 the shiitake mushrooms in a single layer on top. Spoon 1/2 the remaining mushroom mixture over and place remaining shiitake mushrooms in a single layer on top. Add remaining mushroom mixture and smooth the surface. Fold in the overhanging prosciutto to encase filling.
  
  
  


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  Step 8
  
  
  
  
  Cover pan with foil. Place in a large baking dish and pour enough boiling water into dish to come 2/3 of the way up the sides of the pan. Bake in preheated oven for 1 hour or until juices run clear when a skewer is inserted into centre of terrine.
  
  
  


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  Step 9
  
  
  
  
  Set aside to cool to room temperature, then remove foil and turn pan onto a wire rack over a tray. When juices have drained, turn pan upright. Cover with foil, then top with another loaf pan. Place 2 or 3 heavy cans in the top pan to compress the terrine. Place in the fridge overnight or for up to 3 days while flavours develop.
  
  
  


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  Step 10
  
  
  
  
  To serve, turn the terrine onto a board, pat dry with paper towel and bring to room temperature. Cut into slices and serve with salad, chutney and bread.
  
  
  

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