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Mushroom and shallot terrine with toast

Name: Mushroom and shallot terrine with toast
Prep time: 70 min
Cook time: 45 min
Total time: 115 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: 600 g Mixed mushrooms; 200 g Shallot (8 small); 300 g Egg (6 eggs); 500 ml Cream; 250 g Bread (one loaf, toasted); 10 g Butter (greasing); 20 g Breadcrumbs (coating the tin); 60 ml Extra virgin olive oil; 5 g Parsley; 0.5 g Black pepper; 3 g Salt

Total time1 h 55 min Preparation 25 min · Cooking 45 min · Resting 45 min

Preparation excluding the indicated waiting: 25 min · Cooking: 45 min · Resting: 45 min.

Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.

Servings8

Allergens

Cereals containing gluten: Ingredient to check: Bread, Breadcrumbs. Usual composition; check the label or the dough/sauce recipe: Bread, Breadcrumbs. Egg: Ingredient to check: Egg. Milk: Ingredient to check: Cream, Butter. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Bread.

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Mushroom and shallot terrine with toast. Use hot water for the water bath and keep it out of the tin. Cooking time depends on filling depth; check the centre.

Jump to steps

25 minpreparation excluding indicated waiting

45 mincooking

45 minResting

8servings

3.443 kcalwhole recipe

430 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 55 min Preparation 25 min · Cooking 45 min · Resting 45 min

Preparation excluding indicated waiting: 25 min · Cooking: 45 min · Resting: 45 min. Approximate total; some tasks can overlap. Waiting does not require continuous work.

Recipe characteristics

Vegetarian Starter 1 to 2 hours Spanish

Allergens

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Diet

Vegetarian

Dish type

Starter

Meal

Lunch

Preparation

Baking

Appliances

OvenWhisk

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Starter

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Chop shallots and cook in oil for 8 minutes. Clean and chop mushrooms, add and sauté over high heat for 5 minutes. Cool slightly.
Whisk eggs with cream, parsley, salt and pepper. Stir in the lukewarm mushrooms and shallots.
Butter a 1.5-litre ovenproof tin and coat with breadcrumbs. Pour in the mixture.
Stand the tin in a dish of hot water reaching halfway up its sides. Bake at 180°C for about 30 minutes until set; continue if a skewer brings out liquid mixture.
Carefully remove from the water bath and cool for 45 minutes. Slice and toast the bread.
Turn out, cut into eight portions and serve with toast.

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Baking

Guardini Formegolose 25 cm loaf tin

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Ingredients

Method

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