To prepare this snack, you can use any mushrooms: fresh, frozen, even pickled. I used personally collected, boiled and frozen honey agarics. Mushrooms (frozen) put in a colander and let them thaw.
Finely chop the mushrooms.
Onions cut into small cubes, and leeks rings.
Fry both types of onions in vegetable oil for a couple of minutes.
Add the mushrooms to the fried onion. Then add salt, freshly ground pepper mixture and fry for 5 minutes.
In a container for whipping put cheese, eggs, cream and beat with a mixer for one minute.
Add slightly cooled fried mushrooms and finely chopped dill and parsley. Mix the mixture thoroughly.
I didn't add any salt.
Take the form for baking bread (I have 1 liter). If you are not sure of your shape, grease it with oil or lay it with baking paper. I used a one-time form.
Spread in the form of a mixture. Put in the oven heated to 180 degrees for 50 minutes.
Ready terrine allow to cool 1 hour in the form, it is very gentle. Then carefully remove from the mold. You can hold the walls of the form with a sharp knife. It is more convenient to extract from a single form, it is enough to cut the walls with scissors.
Ready terrine can be served warm or cold. I want to note that its taste varies depending on the temperature. Warm terrine soft and gentle, cold more tight.
When serving, sprinkle with a freshly ground mixture of coarse peppers.
Decorate with dill and ice cream cranberries, creating an imitation of a Christmas tree.