Cheese Terrine with Porcini
A cheese terrine with fresh porcini mushrooms from the mushroom category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g crackers
- 350 g porcini mushrooms
- 1 EL plant oil
- Salt
- 4 sheets white gelatin
- 400 g quark
- 250 g cream cheese
- Salt
- Pepper
- 1 EL lemon juice
- 200 ml whipping cream
- 50 g chives
- 1 TL black cumin
Instructions
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1.
Line a shallow pan (about 20x20 cm; about 4 cm high) with plastic wrap and let it hang over the edge. Lay the crackers on the bottom. Clean the porcini and cut into pieces. Sauté in hot oil until the released liquid has evaporated. Season with salt and pepper and allow to cool.
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2.
Soak gelatin in cold water. Whisk quark and cream cheese together until creamy. Season with salt, pepper, and lemon juice. Beat whipping cream stiffly. Add drop‑wet gelatin to a small pot and dissolve over low heat. Stir 4 tbsp of the cheese mixture into the gelatin, then fold into the remaining cheese blend; fold in beaten cream, chives, and porcini. Taste again and pour into the pan. Cover with excess wrap and chill in refrigerator for at least 4 hours.
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3.
Remove from pan, sprinkle with black cumin, cut into pieces, and serve.
