Saturday, August 15, 2015

Wild mushroom terrine


Where should I start? I stumbled upon another favorite!!
Maybe I shell start with the fact that Costco sells very nice and fresh mushrooms.. :D
I can't wait for the Chanterelle mushroom season and the big trays sold by Costco, but meanwhile I had to settle with something easier to find.
Hubby got home a tray of Portobello mushrooms and they had to be used.
I usually make either mushroom paprikas (stew Hungarian style) or just saute them filled with feta, but I felt I want something different.

A friend bought me a cookbook for last Xmas and I remembered that it had some pretty easy and as such tempting looking French recipes. So, I opened The Little Paris Kitchen by Rachle Khoo and found in no time the recipe above.
It is baking in the oven, so very curious what the end result will be..

Ingredients
1 pound, 0.5 kg preferably mixed, wild mushroom
4 eggs
1 cream fresh (sour cream) 200 g, 1 cup
2 cloves garlic
2 shallots finely chopped   
1/2 tsp or less salt
1 pinch nutmeg ( I used smoked paprika powder as I didn't have nutmeg)
2 tbsp fresh chopped parsley
5-6 tbsp butter or oil for frying

Prepare two small 8 ounce (05. liter)  loaf pans lined with parchment paper.
Slice the mushroom if needed to have equal sized pieces. I cut the Portobello mushrooms in 4.
Heat a pan with the butter, add the finely chopped garlic cloves and shallots, and when the shallots start to brown, add and saute the mushrooms. I had to saute them in two batches.
Fry each side for about 5 minutes, all together ~10 minutes.
Meanwhile preheat the oven to 350F.
Remove the mushrooms from the pan, place them on a plate covered whit kitchen paper to get rid of the excess oil.

Beat the eggs, add the sour cream (cream fresh), pinch salt, nutmeg, and the chopped parsley.

Place the mushrooms in the pans and pour the egg-sour cream mixture in equal quantities to cover the mushrooms..
Bake for about 20 minutes. Remove the pans from the oven and let it cool down slightly. Best serves till warm, about at room temperature.

You can remove the loafs from the pan or slice them in the pan.
Bonn appetite!

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