Chicken Terrine with Mushrooms Recipe
Terrine (French Terrine) is a baking method that results in a cross between a pate, a casserole and a roll laid out in a clay or ceramic mold. It is thanks to this recognizable shape with a lid in which the terrine is prepared and served that the name appeared. Most often, this dining set is a rectangular, not necessarily fireproof, bright monochrome coloring. Terrines can be prepared from meat, poultry, fish, offal, various vegetables. There are also sweet dishes – cottage cheese, cheese, fruit, chocolate.
Servings
8
Cook Time
90minutes
Servings
8
Cook Time
90minutes
Ingredients
Instructions
  1. You can take the filling ready-made or cook it yourself.
  2. Add salt, pepper, egg whites to the minced meat, I added more paprika. Knead thoroughly and whisk.
  3. Wash the mushrooms, dry with a towel, cut into 4 parts and fry in butter until the excess liquid evaporates.
  4. When the mushrooms are ready, add the chopped greens to them, mix.
  5. Cover the baking dish with parchment for convenience, lubricate 1 tsp of vegetable oil. Put half of the minced meat, level with a spoon.
  6. Put the mushrooms and herbs on top. Lightly press down with a spoon and add a little salt on top.
  7. Put the second half of the minced meat on the mushrooms, smooth it out. Lay on top of overlapping strips of bacon.
  8. Put it to bake in the oven at t 200C for 45-50 minutes. By the end of baking, melted fat accumulates on the bacon, carefully remove it with a silicone brush, simply pour into the mold and leave a little more so that the bacon is fried. If there is convection, you can use it. Cool slightly, carefully remove the parchment from the mold, drain the meat broth and transfer to a platter.
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