Wild mushroom terrine with a light leek sauce
* 150 g (5 oz) bacon
* 2 onions
* 500 g (18 oz) mixed wild mushrooms
* 10 slices of crustless sliced bread
* 4 eggs
* 300 g (11 oz) cream
* A spoonful of Herbes de Provence
* Olive oil
For the leek sauce:
* 2 leeks
* 50 g (2 oz) butter
* 200 g (7 oz) vegetable stock
Step by StepStart by gently frying the chopped onions with a little olive oil over a low heat until golden brown (a good ten minutes or so). Add the wild mushrooms and simmer over a medium heat until all the water has evaporated.
Beat the eggs with the cream and add the Herbes de Provence, salt and pepper. Arrange the rashers of bacon lengthwise in a sponge-cake mould. Add a layer of sliced bread, followed by a layer of onions and mushrooms, and then by alternating layers of sliced bread / onions and mushrooms until you have filled the cake mould, finishing off with a layer of bacon. Add the cream and eggs and leave to soak in. Add some more rashers of bacon. Cover with tinfoil and cook over a main-marie for 90 minutes at 150 ºC.
For the leek sauce: wash and finely chop the leeks. Lightly fry in butter with a pinch of salt. Add the vegetable stock and leave to simmer and reduce. Then give it a whiz with the blender and strain to give a fine liquid.
Take the terrine out of the mould, cut into slices and serve with the hot sauce.
Nutritional Tips- You can use the same technique in a thousand different ways. Experiment with different vegetables, cold cuts, tinned tuna… The key ingredients are sliced bread, eggs and cream (and if push comes to shove, you could even dispense with the bread).
- It might look fiddly, but it’s really very simple and ideal for both family dinners and special celebrations.
- If you’d prefer a lighter dish, swap the bacon for boiled ham or sliced turkey. You could also use vegetable-based milk substitutes, like soya milk, instead of the cream.
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