Terrine with Mushrooms

Ingredients

• 800 g mixed mushrooms (e.g., button, porcini, shiitake, chanterelles)
• 2 Garlic cloves
• 2 shallots
• 0.5 bunch flat-leaf parsley
• vegetable oil (for frying)
• Salt
• Pepper (freshly ground)
• 12 sheets white gelatin
• 150 g crème fraîche
• 1 tbsp freshly chopped herbs (e.g., dill and parsley)
• Lemon juice

Instructions

1. 1.

   Clean the mushrooms, removing stems if necessary. Brush or wipe them clean and cut into pieces or strips. Peel and finely chop the garlic and shallots. Wash the parsley, shake dry, pluck the leaves, and roughly chop. Sauté the mushrooms in hot oil in batches for a short time. With the last batch of mushrooms add the shallots and garlic and cook together. Season heavily with salt and pepper and transfer to a bowl. Mix in the parsley.

2. 2.

   Soak the gelatin in cold water. Bring the broth to a boil, remove from heat, and dissolve the squeezed gelatin into it. Pour over the mushrooms and let set for about 15 minutes. Then fill a terrine mold lined with plastic wrap and refrigerate for at least 4 hours.

3. 3.

   Before serving whisk the crème fraîche with the herbs and season with salt, lemon juice, and pepper. Remove the terrine from the mold, lift off the plastic wrap, and cut into pieces. Serve garnished with herb‑crème fraîche.