Mushroom Terrine

From the French Elle Magazine, Arielle Dombasle's grandmother's recipe. Make in a loaf pan or terrine, cut in slices or cubes. Good hot, cold or room temp. Only 4 ingredients.

• Ready In: 1 hr
• Serves: 6
• Yields: 1 pan

Ingredients

• 1 1⁄2 lbs mushrooms, sliced
• 2  tablespoons butter
• 5  eggs
• 1  tablespoon flour
•  salt and pepper
• 1⁄4 cup onion, finely diced (optional)

Directions

1. Slice the mushrooms.
2. Melt in the butter in a large pan and add the mushrooms and onion, if using, sauté until all of the water has come out of the mushrooms and evaporated.
3. Preheat oven to 400°.
4. Beat eggs, flour, salt, pepper in a big bowl.
5. Add cooked mushrooms and mix.
6. Pour into greased loaf pan or terrine.
7. Cook in a bain marie, a large pan filled with water that you put the loaf pan into for 40 minutes.
8. Cool a bit, unmold.
9. Cut into slices or cubes.
10. Eat as is or add a bit of white sauce.
11. I like it room temp, in cubes, as is.