Yield: 6 servings
|15 grams||Butter; ( 1/2oz)|
|175 grams||Button mushrooms; chopped (6oz)|
|75 grams||Cream cheese; (3oz)|
|Salt and freshly ground black pepper|
|175 grams||Frozen spinach; cooked and squeezed|
|; dry (6oz)|
|175 grams||Carrots; cooked (6oz)|
Melt the butter and cook the mushrooms for 2-3 minutes. Place in a blender with 25g (1oz) of the cream cheese, 1 egg and seasoning to taste. Blend until smooth.
Repeat this process twice using spinach and carrots in place of mushrooms.
Spoon the carrot mixture into a greased 500g (1lb) loaf tin, then spoon over the spinach followed by the mushrooms.
Place the loaf tin in a roasting tin half-filled with boiling water. Place in a preheated oven 170øC/325øF/Gas Mark 3 for 1 hour.
Allow to cool and then chill until required. Turn the terrine out onto a plate and serve sliced.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.