Description
Terrine is the name of a French dish that originated from rectangular refractory shape with a lid, in which was preparing the dish. It is served cold, cut into slices, with slices of bread... But since the kitchen was such a magical fragrance, we just could not resist and ate the terrine as pudding, hot. And on the second day, as expected, sliced and put on homemade bread. Very tasty and satisfying! Try it ;) PS: Since the dish I cooked on a whim, it turned out insufficient volume of the finished product. For You I increased the proportions by half, i.e., the terrine will be 2 times higher, as expected.
Ingredients
-
Mushrooms
500 г
-
Onion
2 шт
-
Potatoes
500 г
-
Vegetable oil
4 ст. л.
-
Semolina
100 г
-
Garlic
2 зуб.
-
Greens
2 ст. л.
-
Paprika sweet
1 ч. л.
-
Basil
1 ч. л.
-
Black pepper
-
Salt
-
Cherry tomatoes
6 шт
-
Green peas
120 г
Cooking
Onions chop, fry in vegetable oil until zolotisty.
Add the mushrooms, cook until evaporate any excess liquid.
At this stage you can pour a couple of tablespoons of dry white wine (if you cook in weekends or holidays), season with salt and pepper. Cook another minute and remove from heat.
Shift mushroom ground in a blender, grind (without fanaticism), but you can use the meat grinder.
Put the chopped mushrooms in a bowl, add grated raw potatoes, mix well.
Pour semolina (I have a Mistral from semolina) and mix.
Add herbs and spices.
Then the greens.
And green peas.
All mix well, spread in a baking dish (I 9х23см).
On top put the halves of cherry (they can be the entire surface, and close as You like).
Bake at 180*C for about 35-40 minutes. I'm a little overexposed, tomatoes browned :)
Cool slightly in shape and can be served as a casserole.
For terrine to cool in the form completely, then cut into slices and serve with bread.
Bon appetit! :)
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