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🍽️ Savory Mushroom and Spinach Terrine

55 kcal · 30 min · 4 servings

Ingredients

• 600 g chanterelles
• 6 sheets gelatin
• 15 spinach leaves
• 1 tsp chervil (finely chopped)
• 1 tsp parsley (finely chopped)
• 1 tbsp sherry vinegar
• 2 tbsp olive oil
• salt (white pepper)
• 150 g leaf lettuce (to your liking)

Instructions

1. 1. Clean the chanterelle mushrooms carefully. Cut large mushrooms in half, while keeping small mushrooms whole. Boil the mushrooms for about 4 minutes in 0.5 liters of salted water. Drain the water and save the cooking liquid.
2. 2. Soak the gelatin in cold water. Squeeze the water out of the gelatin. Dissolve the gelatin in the still warm mushroom cooking liquid. Season the mixture with salt and pepper. Let the liquid cool down.
3. 3. Wash the spinach thoroughly. Remove the tough stems. Blanch the spinach leaves briefly in boiling water (cook briefly in boiling water). Shock the spinach immediately in ice water (to stop the cooking process). Pat the leaves dry one by one. Pass the spinach leaves through the still liquid mushroom jelly. Line a terrine mold with this. Make sure the ends of the leaves overlap. Place the mold in the refrigerator until the jelly is firm.
4. 4. Mix the mushrooms with the remaining jelly. Fill the mixture into the prepared terrine mold just before the jelly sets completely. Fold the overlapping spinach leaves over the filling. Chill the terrine for at least 2 hours.
5. 5. Whisk vinegar and oil vigorously. Season the vinaigrette with salt and pepper.
6. 6. Dip the terrine mold briefly into hot water. Invert the terrine onto a serving plate. Slice the terrine. Drizzle the slices with the vinaigrette.
7. 7. Serve the terrine with fresh leaf salads of your choice.

Nutrition per serving

• kcal: 55
• Protein: 4 g · Fett/Fat: 4 g · Carbs: 1 g