Terrine forestiere Wild mushroom terrine
Preparation time: 20 minutes
Cooking time: 30 minutes
When I was a child, I used to go mushroom hunting with my parents. This was long before foraging became fashionable with Michelin-starred restaurants.
Looking for chanterelles, cepes, trompettes de la mort and many other forest fungi was a bit of a bore for my brother and me, and we would always hope for a rainy day -- although a light drizzle wouldn't put my parents off.
Needless to say, I don't do much foraging now that I live in Paris, although I like to think that going to Parisian flea markets could be classed as urban foraging.
YOU WILL NEED
450g mixed wild mushrooms
2 knobs of butter
2 shallots, finely chopped
2 cloves garlic, crushed to a paste
250g creme fraiche
2 tsps Dijon mustard
A pinch of nutmeg
2 tbsps parsley, chopped
Salt and pepper
Pre-heat the oven to 160°C and line two 250g mini loaf tins -- or a 500g loaf tin to make one large terrine -- with baking paper.
Clean the mushrooms carefully with paper towels or a brush, then roughly chop any that are large to make them all about the same size.
Melt the butter in a large frying pan and add the shallots and garlic. Once the shallots begin to brown, add the mushrooms and fry for a good 10 minutes until they have released all their juices. If the pan is too small for them all in one go, fry in batches.
Meanwhile, beat the eggs in a bowl with the creme fraiche and mustard. Add the nutmeg and parsley and season with salt and pepper.
Remove the cooked mushroom mixture from the pan with a slotted spoon to drain off any liquid and divide between the prepared tins. Pour the creme fraiche mixture over the mushrooms and bake for about 15 minutes or until set.
If using a 500g loaf tin, bake for about 30 minutes or until set.
Leave to cool slightly before cutting. Best served at room temperature.