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Terrine is a popular dish, which may be cooked in a variety of ways. Even if you have already tasted or cooked the one, you have not, probably, managed to cook mushroom terrine. Meanwhile, this dish is an unusual appetizer your guests and family members will certainly appreciate.
To cook this dish, you can use any mushrooms you like. Personally, I used champignons, because my family likes them a lot. What’s more, it is possible to use not only fresh mushrooms, but also frozen and even pickle mushrooms. If you use frozen mushrooms, defreeze them first and then wash them well under warm running water.
Chop the mushrooms then.
Slice the leek into circles and chop the onion.
Fry both types of onion on oil for a few minutes.
Add the onion to the mushrooms. Then add salt and black pepper mignonette and keep frying for 5 minutes more.
Take a deep bowl and mix cream cheese, eggs, cream and whip the ingredients for one minute.
Add mushrooms with onion and chopped fennel with parsley. Mix everything once again. If needed, add salt.
Take a baking form (I used the one made of aluminum). Cover it with baking paper, if needed, and pour the mixture inside. Bake in the pre heated to 180 C (356 F) oven for about 50 minutes.
As soon as the terrine is ready, let it cool down for an hour and then take it carefully from the baking form using a sharp knife. If you use the aluminum form, then just cut it into halves and take the terrine away from it.
Serve the mushroom terrine warm or cold – depending on your preferences, but keep in mind that its taste depends upon the temperature. Warm terrine is soft and juicy, while cold terrine is more dense and smooth. Decorate the dish with cranberries, black pepper mignonette, fennel and enjoy the appetizer!