Mushroom Terrine

Ingredients

• chanterelle mushrooms
• macadamia nuts
• dried violet blossom
• 3 tbsp butter
• 100 g macadamia nuts (peeled)
• 100 g blue cheese
• 4 eggs
• 200 g crème fraîche
• 2 tbsp freshly chopped thyme
• Salt
• pepper (ground)
• soft butter (for the mold)
• 150 g shortcrust pastry

Instructions

1. 1.

   Clean and finely chop the mushrooms. Peel and dice the onion and garlic. In a hot pan, sauté in 1 tbsp butter until translucent. Transfer to a blender. Brown the mushrooms in portions in the pan with a little butter until golden brown; add to the blender. Blend with the nuts and cheese. Pour into a bowl, stir in eggs, crème fraîche, thyme, salt, and pepper.

2. 2.

   Preheat oven to 180°C fan. Butter the terrine mold and line with pastry, leaving overhangs. Fill with mushroom mixture and bake for about 50 minutes until golden brown. Remove from oven and cool. Serve garnished with chanterelles, macadamia nuts, and violet blossoms.