Guerard’s Carrot & Woodsy Mushroom Terrine
This a perfect dish for entertaining; great as a luncheon main with greens tossed in an orange ginger vinaigrette or as a side with any kind of grilled meat or fish.
Ingredients
4 tbsp. unsalted butter
2 lb. carrots peeled & sliced
2 cup chicken stock
Sea salt & pepper
½ lb mushrooms diced
2 shallots finely chopped
2 garlic clove chopped
4 eggs, beaten
2 oz Parmesan, grated
2 tbsp. finely chopped basil
Directions
Melt 1/2 the butter in a sauté pan cook the carrots until golden add the stock season with salt & pepper cover & cook until the carrots are tender, remove the lid continue cooking until all the liquid has evaporated.
Meanwhile, melt remaining butter in another sauté pan add the mushrooms, shallot & garlic cook about 5 minutes or until all the liquid has evaporated & the mushrooms are slightly brown.
Preheat the oven to 450F line 4 cup loaf pan with parchment. Purée the carrots in a blender add the egg mixture, mushrooms, cheese & herbs taste & adjust the seasonings.
Pour the mixture into the pan cover with foil place in a baking dish pour boiling water in the baking dish to come half way up the sides & bake about 40 minutes or until a knife inserted into the middle comes out clean.
Let cool 5 mins. Turn out onto a serving platter slice & serve warm.
Makes 10-12 servings