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🍽️ Creamy Mushroom Terrine

555 kcal · 30 min · 4 servings

Ingredients

• Chanterelles
• Macadamia nuts
• dried violet flowers
• 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 (from the mill)
• soft Butter (for the mold)
• 150 g Puff pastry

Instructions

1. 1. Wash the mushrooms and cut them into small cubes.
2. 2. Peel the onion and the garlic.
3. 3. Finely chop the onion and garlic.
4. 4. Heat one tablespoon of butter in a hot pan.
5. 5. Sauté the onion and garlic mixture in the pan until translucent.
6. 6. Transfer the sautéed vegetable mixture into a blender.
7. 7. Fry the mushroom cubes in batches in the hot pan with some butter until golden brown.
8. 8. Add the fried mushrooms to the blender as well.
9. 9. Puree the mushrooms together with the nuts and cheese until smooth.
10. 10. Pour the puree mixture into a bowl.
11. 11. Stir in the eggs, crème fraîche, and thyme.
12. 12. Season the mixture to taste with salt and pepper.
13. 13. Preheat the oven to 180 degrees Celsius fan-forced.
14. 14. Grease the terrine mold with butter.
15. 15. Line the mold with the pastry.
16. 16. Ensure the pastry edges overhang.
17. 17. Fill the mold with the mushroom mixture.
18. 18. Bake the terrine in the oven for about 50 minutes until golden brown.
19. 19. Remove the terrine from the oven.
20. 20. Let the terrine cool down.
21. 21. Garnish the finished terrine with chanterelles, macadamia nuts, and violets.
22. 22. Serve the terrine.

Nutrition per serving

• kcal: 555
• Protein: 15 g · Fett/Fat: 48 g · Carbs: 15 g