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 Mushroom Terrine Recipe
I dare say that most people love mushrooms in any form. I want to offer you a recipe for mushroom snacks that can be eaten both warm and cold, which is important during the New Year's feast.
Course Breakfast Lunch, Children's Food Ideas, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Second Course Dishes, Snacks Ideas
Cuisine Ukrainian Cuisine
Prep Time 10 minutes
Cook Time 90 minutes
Servings
Ingredients
Course Breakfast Lunch, Children's Food Ideas, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Second Course Dishes, Snacks Ideas
Cuisine Ukrainian Cuisine
Prep Time 10 minutes
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. To prepare snacks, you can use any mushrooms: fresh, frozen, even pickled. I used personally collected, boiled and frozen honey mushrooms. Put the mushrooms (frozen) in a colander and let them thaw.
    To prepare snacks, you can use any mushrooms: fresh, frozen, even pickled. I used personally collected, boiled and frozen honey mushrooms. Put the mushrooms (frozen) in a colander and let them thaw.
  2. Finely chop the mushrooms.
    Finely chop the mushrooms.
  3. Cut the onion into small cubes, and the leek into rings.
    Cut the onion into small cubes, and the leek into rings.
  4. Fry both types of onions in vegetable oil for a couple of minutes.
    Fry both types of onions in vegetable oil for a couple of minutes.
  5. Add the mushrooms to the fried onion. Then add salt, a mixture of freshly ground pepper and fry for 5 minutes.
    Add the mushrooms to the fried onion. Then add salt, a mixture of freshly ground pepper and fry for 5 minutes.
  6. Put the cheese, eggs, cream in a whipping container and beat with a mixer for one minute.
    Put the cheese, eggs, cream in a whipping container and beat with a mixer for one minute.
  7. Add the slightly cooled fried mushrooms and finely chopped dill and parsley. Mix the mixture thoroughly. I didn't add any salt.
    Add the slightly cooled fried mushrooms and finely chopped dill and parsley. Mix the mixture thoroughly. I didn't add any salt.
  8. We take a bread baking dish (I have 1 liter). If you are not sure about your shape, grease it with oil or cover it with baking paper. I used a disposable form. Spread in the form of a mixture. Put in the oven, preheated to 180 degrees, for 50 minutes.
    We take a bread baking dish (I have 1 liter). If you are not sure about your shape, grease it with oil or cover it with baking paper. I used a disposable form. Spread in the form of a mixture. Put in the oven, preheated to 180 degrees, for 50 minutes.
  9. The finished terrine is allowed to cool for 1 hour in the form, it turns out very tender. Then carefully remove from the mold. You can draw along the walls of the mold with a sharp knife. It is more convenient to extract it from one mold, it is enough to cut the walls with scissors.
    The finished terrine is allowed to cool for 1 hour in the form, it turns out very tender. Then carefully remove from the mold. You can draw along the walls of the mold with a sharp knife. It is more convenient to extract it from one mold, it is enough to cut the walls with scissors.
  10. The finished terrine can be served warm or cold. I want to note that its taste varies depending on the temperature. Warm terrine is soft and tender, cold is more dense. When serving, sprinkle with a freshly ground mixture of large peppers. Decorate with dill and frozen cranberries, creating an imitation of a Christmas tree. Bon appetit!
    The finished terrine can be served warm or cold. I want to note that its taste varies depending on the temperature. Warm terrine is soft and tender, cold is more dense. When serving, sprinkle with a freshly ground mixture of large peppers. Decorate with dill and frozen cranberries, creating an imitation of a Christmas tree. Bon appetit!
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