Mushroom, parsley and shallot terrine

Ingredients

6 servings

• 500 g of button mushrooms (sliced)
• 1 drizzle of olive oil
• 1 pinch of 4-spice blend
• flat-leaf parsley
• 1 pinch of pepper
• 1 pinch of salt
• 2 shallots
• 2 eggs
• bread
• 25 cl of crème fraîche

Steps

1. 1

   Preheat the oven to 180°C (gas mark 6).

2. 2

   Chop the mushrooms and shallots (more or less finely depending on your taste).

3. 3

   Heat the olive oil in a frying pan and sauté the blended mushrooms.

4. 4

   Add salt, pepper, parsley, and the 4-spice blend. Stir.

5. 5

   Turn off the heat after 10 minutes and set aside.

6. 6

   In a bowl, beat 2 eggs.

7. 7

   Add the contents of the pan, then stir.

8. 8

   Add the crème fraîche, the breadcrumbs in very small pieces, stir, and also add the parsley.

9. 9

   Pour this mixture into a loaf pan, previously buttered if the mold is not silicone.

10. 10

    Place in the oven and bake for 40 minutes.

11. 11

    Serve warm cut into thick slices with a dollop of crème fraîche or warm crème fraîche with chives.