Potato-Mushroom Terrine with Cherry Tomatoes
This snack is just great. Its taste is delicate, mushroom and light. Great for black rye bread. I often cook for a festive table, it looks enchanting. Having prepared this snack, your guests will definitely ask you for a recipe.
Servings 8
Cook Time 90 minutes
Ingredients
- 500 gram Mushrooms assorted
- 2 pieces Onions
- 500 gram Potatoes
- 4 tablespoons Vegetable oil
- 100 gram Semolina
- 2 cloves Garlic
- 2 tablespoons Herbs
- 1 teaspoon Paprika sweet
- 1 teaspoon Basil (dried)
- 6 pieces Cherry tomatoes
- 120 gram Green peas fresh or frozen
- Salt to taste
- Black pepper to taste
Instructions
- Chop the onion, fry in vegetable oil until golden brown.
- Add the mushrooms, cook until the excess liquid evaporates.
- At this stage, you can pour a couple of tablespoons of dry white wine (if you cook on weekends or holidays), add salt and pepper. Cook for a couple of minutes and remove from heat.
- Transfer the mushroom mass into a blender, chop (without fanaticism), or you can use a meat grinder.
- Put the chopped mushrooms in a bowl, add the grated raw potatoes and mix.
- Add semolina, mix well.
- Add spices.
- Then add greens.
- And green peas.
- Mix everything well, put it in a baking dish (I have 9x23cm).
- Put the halves of cherry tomatoes on top (they can cover the entire surface, and close as you like).
- Bake at 180 * C for about 35-40 minutes. I overexposed a little, the tomatoes were browned.
- Cool a little in the mold and can be served as a casserole.