Mushroom and vegetable terrine

Yield: 6 servings

Measure Ingredient
15 grams Butter; ( 1/2oz)
175 grams Button mushrooms; chopped (6oz)
75 grams Cream cheese; (3oz)
3 Eggs; (medium)
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.

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