recipes
Festive mushroom terrine
2016-12-01
Ingredients
- 2 tbsp dried porcini mushrooms
- 8 slices proscuitto
- 1 tbsp olive oil (Borges)
- 1 tbsp butter
- 150g white mushrooms
- 150g oyster mushrooms, sliced
- 300g chestnut mushrooms, sliced
- 200g Portobello mushrooms, sliced
- 4 tbsp dried cranberries
- 4 tbsp tawny port
- 1 mushroom stock pot (Knorr)
- 100g dry breadcrumbs
- 4 tbsp pistachios
- 1 tbsp finely chopped chives
- 4 eggs, lightly beaten
- 2 tbsp double cream
- You will also need toasted sliced French stick for serving
Method
Start this recipe by soaking the porcini mushrooms in 100ml boiling water. Line a non-stick loaf tin with the slices of prosciutto and put aside. Fry the mushrooms in the butter and olive oil until brown for 3 minutes. Add in the soaked porcini mushrooms with the juices, cranberries, port and the mushroom stock pot. Cook for 3 minutes then remove off the heat. Next, add in the breadcrumbs, pistachios, breadcrumbs, chopped chives, beaten eggs and double cream. Spoon the mushroom mixture on top of the proscuitto and press down well. Level out, fold the edges of the prosciutto over the mixture and bake in the oven at 200`c for 20 minutes. Allow to cool down completely before serving with slices of toasted French stick.
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