Mushroom terrine / French

Terrine got their name from the rectangular shape of the refractory with a lid, in which prepared.
-450g puff pastry
-6 identical (6 cm.) Strong white fungus
-200 g of fresh spinach
-2 tablespoons finely chopped parsley
-1 teaspoon thyme leaves
-2 shallots
-200g ricotta
-10 ml freshkrema
-100 g of any wild mushrooms
-2 fresh whole eggs
-1 egg yolk
-40 g of fresh butter
-a pinch of salt
-black pepper

Finely chop the shallots. Peel and chop the mixture of forest mushrooms. Simmer the shallots in 20 g of butter, add the mushrooms and peremeshat.Dobavit salt and pepper, simmer until tender.

Wash the spinach and fry in 20g of butter. Mix and simmer until cooked, cool in an ice bath, then chop finely.

Mix the mushrooms with spinach, add the ricotta, kremfresh, 2 eggs, thyme, parsley. Adjust taste.

White mushrooms washed and clean, but do not cut it!

Roll out the dough into a rectangle, put the dough into the prepared rectangular shape, so that the hanging edge.

Share dough steamed vegetables layer of about 1 cm, to stick to the whole mass of the white mushrooms and pour its remaining vegetable stuffing. Cover the edges of the dough, pinch well and grease with beaten egg yolk.

Bake at 150 ° C for 40 minutes.

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