Sometimes the difference between everyday and festive food is in the details. Add a little zest to the chicken mince, make whole mushrooms a property of the design and that's it! It can be served for any celebration or for Breakfast, after that. Provided he stays.
Chop the chicken fillet. I used a blender in the combine-everything is fast and simple.
Add eggs to the minced meat.
Pour in the cream and put the crackers.
Add mushrooms, orange zest, pepper, and salt to the minced meat. It is better to take small mushrooms and put them whole. I chose the option with large mushrooms, so that some of them are cut into minced meat, and some (hats) are used entirely.
Part of the hats to release from the legs and put in a baking dish, greased with oil.
Fill the hats and the form with minced meat. Put the form in a large container filled with hot water to a level above the middle of the height of the form with minced meat.
Cover the entire structure with foil and bake for about 40 minutes at 180 degrees (until the mass is sealed). Then, remove the foil and leave in the oven for another 15-20 minutes to evaporate the excess juice.
Remove from the mold and cool.
You can serve terrine with any sauce, horseradish, adjika.
Even as a regular sandwich, it looks beautiful by cutting through the mushroom caps.