800 g mixed mushrooms (e.g., button mushrooms, porcini, shiitake, chanterelles)
2 garlic cloves
2 shallots
0.5 bunch flat-leaf parsley
vegetable oil (for frying)
salt
pepper (from the mill)
12 sheets white gelatin
150 g crème fraîche
1 tbsp freshly chopped herbs (e.g., dill and parsley)
lemon juice
Instructions
1. Clean the mushrooms thoroughly. Remove the stems if necessary. Use a brush or a cloth to wipe them clean. Cut the mushrooms into small pieces or strips. Peel the garlic and shallots. Chop both ingredients very finely. Wash the parsley. Shake it dry. Pluck the leaves from the stems. Roughly chop the leaves. Heat oil in a pan. Fry the mushrooms in batches for a short time. Add the shallots and garlic in the last batch. Season the mixture generously with salt and pepper. Transfer the mushrooms to a bowl. Set the bowl aside. Mix the mushrooms with the chopped parsley.
2. Soak the gelatin in cold water. Bring the broth to a boil. Remove the pan from the heat. Squeeze the gelatin. Stir the gelatin into the hot broth until it dissolves. Pour the broth over the mushroom mixture. Let the mixture stand for about 15 minutes. Line a terrine mold with plastic wrap. Fill the mushroom mixture into the mold. Place the mold in the refrigerator for at least 4 hours.
3. Mix the crème fraîche with the herbs. Season the sauce with salt, lemon juice, and pepper. Invert the terrine out of the mold. Carefully remove the foil. Cut the terrine into pieces. Garnish the pieces with the herb crème fraîche. Serve the terrine.
Nutrition per serving
kcal: 1057
Protein: 59 g · Fett/Fat: 83 g · Carbs: 20 g
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