Terrine (FR. Terrine) - a method of baking, which results in something between the pate, casserole and roll, laid out in clay or ceramic form. It is thanks to this recognizable shape with a lid in which terrine is prepared and served, there was a name. Most often, this dining set is a rectangular, not necessarily refractory, bright monochrome colors. Terrines can be prepared from meat, poultry, fish, offal, various vegetables. There are also sweet dishes - cottage cheese, cheese, fruit, chocolate.
Add the minced salt, pepper, egg whites, I added more paprika. Thoroughly knead and beat.
Wash mushrooms, dry with a towel, cut into 4 parts and fry in butter until the excess liquid evaporates.
When the mushrooms are ready, add chopped herbs to them, mix.
Form for baking for convenience, cover with parchment, grease 1 tsp vegetable oil. Spread half of the minced meat, level with a spoon.
On top lay the mushrooms with greens. Lightly press down with a spoon and top a little add salt.
On mushrooms put the second half of the forcemeat, smoothed out. Stacked on top of the overlapping strips of bacon.
Put to bake in the oven at t 200C for 45-50 minutes. By the end of baking bacon accumulates melted fat, gently remove it with a silicone brush, just drain into the mold and leave for a little more to bacon fried. If there is convection, you can use it.
Slightly cool, gently with the parchment removed from the mold, drain the meat broth and shift to the dish.