cups wild mushrooms (a mix of portobello, shiitake, button and oyster)
salt and pepper
1 1⁄2 - 2
cups vegetable stock, preferably home made
Serving Size: 1 (198) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 2 g2 %
Total Fat 0.3 g0 %
Saturated Fat 0.1 g0 %
Cholesterol 0 mg
Sodium 14.5 mg
Dietary Fiber 5 g20 %
Sugars 2.4 g9 %
Protein 5.4 g
Preheat the oven to 350. Grease a 9 x 13 glass baking dish.
Peel and thinly slice the potatoes. Thinly slice the mushrooms.
Cover the bottom of the baking dish with 1/2" of potatoes. Place all the mushrooms on the top and cover with another 1/2" of potatoes. Season with salt and pepper. Pour the vegetable stock over all to a depth of 1/2".
Oil one side of a sheet of aluminum foil and lightly cover the potatoes, oiled side down. Bake for 1 hour, then remove the foil. Bake another 30 - 45 minutes, or until a knife goes through the center easidly. Remove from the oven. Place a heavy object on top of the terrine to compress it while cooling, for about 1 hour.
To serve: Cut the terrine into squares, place on a greased cookie sheet and reheat at 350 for 10 - 15 minutes.