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Print Recipe
Meat Terrine with Mushrooms and Tomatoes Recipe
Terrine is a cold snack that is prepared from chopped meat, minced meat or fish with various additives. To preserve juiciness, the top of the terrine is covered with bacon or a jelly layer. I suggest that you try this option. Delicious, flavorful, interesting in the context. You can prepare it the day before the holiday, and then put it on the table and please your loved ones. After all, the dish is much better and tastier than meat cuts from the store.
Cook Time 90 minutes
Servings
Ingredients
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Prepare the ingredients. Wash the mushrooms and peel them.
    Prepare the ingredients. Wash the mushrooms and peel them.
  2. Onion cut into small dice, lightly saute in vegetable oil. Add the diced mushrooms (set aside a few pieces), fry a little.
    Onion cut into small dice, lightly saute in vegetable oil. Add the diced mushrooms (set aside a few pieces), fry a little.
  3. Season with a pinch of salt.
    Season with a pinch of salt.
  4. Add the raw egg to the minced meat.
    Add the raw egg to the minced meat.
  5. Pour in the cream, add the crackers and herbs. Salt with a teaspoon of salt (without the slide).
    Pour in the cream, add the crackers and herbs. Salt with a teaspoon of salt (without the slide).
  6. Add finely chopped tomatoes and slightly cooled mushrooms with onions.
    Add finely chopped tomatoes and slightly cooled mushrooms with onions.
  7. Cover the cupcake mold with foil and lay out the strips of bacon.
    Cover the cupcake mold with foil and lay out the strips of bacon.
  8. Put half of the minced meat, tamp it, and arrange the whole mushrooms.
    Put half of the minced meat, tamp it, and arrange the whole mushrooms.
  9. On top of the remaining minced meat, press down so that there are no voids. Cover with strips of bacon.
    On top of the remaining minced meat, press down so that there are no voids. Cover with strips of bacon.
  10. Cover the mold with foil. Place on a baking sheet. Pour water to reach 2/3 of the mold.
    Cover the mold with foil. Place on a baking sheet. Pour water to reach 2/3 of the mold.
  11. Send it to the preheated oven. Keep the terrine at 175 degrees for about 60 minutes (if you poured hot water on a baking sheet) and 85 minutes if the water was cold. Then remove the foil, add the temperature to 200 degrees and bake for another 10 minutes.
    Send it to the preheated oven. Keep the terrine at 175 degrees for about 60 minutes (if you poured hot water on a baking sheet) and 85 minutes if the water was cold. Then remove the foil, add the temperature to 200 degrees and bake for another 10 minutes.
  12. Cool for 15-20 minutes. Then cover with baking paper and place a small weight on top, such as a liter jar of water. This is necessary for better compaction. When it cools down to room temperature, put it in the refrigerator with the cargo overnight. Then you can remove the paper, cut it and serve it on the table. I highly recommend this dish)
    Cool for 15-20 minutes. Then cover with baking paper and place a small weight on top, such as a liter jar of water. This is necessary for better compaction. When it cools down to room temperature, put it in the refrigerator with the cargo overnight. Then you can remove the paper, cut it and serve it on the table.
I highly recommend this dish)

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