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
90minutes
Servings
8
Cook Time
90minutes
Ingredients
Instructions
  1. Chop the onion, fry in vegetable oil until golden brown.
  2. Add the mushrooms, cook until the excess liquid evaporates.
  3. 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.
  4. Transfer the mushroom mass into a blender, chop (without fanaticism), or you can use a meat grinder.
  5. Put the chopped mushrooms in a bowl, add the grated raw potatoes and mix.
  6. Add semolina, mix well.
  7. Add spices.
  8. Then add greens.
  9. And green peas.
  10. Mix everything well, put it in a baking dish (I have 9x23cm).
  11. Put the halves of cherry tomatoes on top (they can cover the entire surface, and close as you like).
  12. Bake at 180 * C for about 35-40 minutes. I overexposed a little, the tomatoes were browned.
  13. Cool a little in the mold and can be served as a casserole.
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