Name: Rachel Khoo's Terrine Forestière Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Makes: 2 250g mini loaf tins
Cuisine: French
Ingredients: 450g mixed wild mushrooms; 2 knobs of butter; 2 shallots, finely chopped; 2 cloves of garlic, crushed to a paste; 4 eggs; 250g crème fraîche; 2 teaspoons Dijon mustard; A pinch of nutmeg; 2 tablespoons chopped parsley; Salt and pepper

Ingredients

450g mixed wild mushrooms
2 knobs of butter
2 shallots, finely chopped
2 cloves of garlic, crushed to a paste
4 eggs
250g crème fraîche
2 teaspoons Dijon mustard
A pinch of nutmeg
2 tablespoons chopped parsley
Salt and pepper

Method

Preheat the oven to 160°C and line two 250g mini loaf tins* 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 crème fraîche 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 crème fraîche mix over the mushrooms and bake for about 15 minutes or until set. Leave to cool slightly before cutting. Best served at room temperature.

Makes	2 250g mini loaf tins
Preparation Time	20 mins
Cooking Time	30 mins
Total Time	50 mins