Chicken Terrine with Mushrooms Recipe
Sometimes the difference between everyday and festive food is in the details. Add a little zest to the minced chicken, make whole mushrooms a design element, and that’s it! It can be served at any celebration or for breakfast afterwards. Provided he stays.
Servings
1
Cook Time
90minutes
Servings
1
Cook Time
90minutes
Ingredients
Instructions
  1. Finely chop the chicken fillet. I used a blender in a food processor – everything is fast and simple.
  2. Add the eggs to the minced meat.
  3. Pour in the cream and lay out the crackers.
  4. 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 can be cut into minced meat, and some (caps) can be used entirely. Mix everything together.
  5. Part of the hats should be freed from the legs and put into a baking dish, greased with oil.
  6. Fill the caps and the mold with minced meat. Place the mold in a large container filled with hot water at a level above the middle of the height of the mold with minced meat. Cover the entire structure with foil and bake for about 40 minutes at 180 degrees (until the mass is compacted). Then remove the foil and leave in the oven for another 15-20 minutes to evaporate the excess juice.
  7. Remove from the mold and cool.
  8. You can serve terrine with any sauce, horseradish, adjika.
  9. Even in the form of an ordinary sandwich, it looks beautiful if you cut the mushroom caps.
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