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Recipe: Mushroom and Vegetable Terrine edit
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Upload a photoCreated by: Anonymous
edit Ingredients
15 |
grams Butter, ( ½oz) |
175 |
grams Button mushrooms, chopped (6oz) |
75 |
grams Cream cheese, (3oz) |
3 |
Eggs, (medium) |
|
Salt and freshly ground black pepper |
175 |
grams Frozen spinach, cooked and squeezed dry (6oz) |
175 |
grams Carrots, cooked (6oz) |
edit Preparation
Step 1 |
Melt the butter and cook the mushrooms for 2-3 minutes. Place in a blender with 25g (1oz) of the cream cheese, 1 egg and seasoning to taste. Blend until smooth. |
Step 2 |
Repeat this process twice using spinach and carrots in place of mushrooms. |
Step 3 |
Spoon the carrot mixture into a greased 500g (1lb) loaf tin, then spoon over the spinach followed by the mushrooms. |
Step 4 |
Place the loaf tin in a roasting tin half-filled with boiling water. Place in a preheated oven 170 C/325 F/Gas Mark 3 for 1 hour. |
Step 5 |
Allow to cool and then chill until required. Turn the terrine out onto a plate and serve sliced. |
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