Hot Mushroom Terrine With Celeriac And Tomato Sauce

Hot Mushroom Terrine With Celeriac And Tomato Sauce

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Servings: 10
Calories: 258


  • 6 oz fresh trimmed cleaned ceps (boletus edulis,)
  • 2 tbsp olive oil
  • 1/2 clove garlic finely chopped
  • 2 tbsp finely chopped parsley
  • 7 floz double cream
  • 7 floz milk
  • 2 eggs
  • 4 extra egg yolks
  • nutmeg
  • 1 tbsp grated hard cheese
  • 2 tbsp plain flour
  • salt and pepper

for the celeriac and tomato sauce:

  • 10 oz celeriac
  • 4 tbsp olive oil
  • 2 sprigs thyme
  • 2 large ripe tomatoes or 4 tinned tomatoes
  • 6 large sprigs basil
  • 1 lemon
  • 1 oz unsalted butter
  • salt and pepper


  • Preheat the oven to 350°F (180°C) mark 4.
  • Prepare the mushrooms by wiping with a damp cloth and trimming off the ends of their stalks; slice thinly and cook in the oil with the garlic and half the chopped parsley, stirring to cook lightly and evenly; make sure that the moisture they release evaporates. Season with a little salt and pepper; process one third of the mushroom mixture in the blender with the cream, milk, 2 whole eggs and the extra yolks, the Parmesan and a pinch each of salt, pepper and nutmeg. When smoothly blended, transfer the mixture into a bowl and mix in the reserved mushrooms and the rest of the parsley evenly.
  • Grease a 2 pint (1.2 litre) lidded terrine dish with butter and line the bottom with greased waxed paper. Fill with the mixture, cover with the lid, sealing the join with a luting paste made with 2 tbsp flour mixed with a little cold water; leave the small hole in the lid free for the steam to escape. Alternatively, cover tightly with a sheet of foil in which you have pricked a few small holes. Place in a roasting tin, add sufficient boiling water to come half way up the sides of the terrine and place in the oven. Cook for 50 minutes.
  • Make the sauce. Peel the celeriac, slice very thinly using a mandoline cutter or food processor; cut these slices into julienne strips. Heat the oil in a wide, fairly deep frying pan with the thyme and stir-fry the celeriac over a moderately high heat until tender but still fairly crisp. Add the peeled, seeded and coarsely chopped tomatoes and the basil leaves cut into thin strips.
  • Season with salt and pepper and simmer for 2 - 3 minutes while stirring; set aside until the mushroom terrine is cooked, then reheat the sauce just before serving, adding 1 tsp lemon juice. Stir in the butter off the heat. Turn out the hot, cooked terrine and serve with the sauce.
Calories: 258 kcal
Carbohydrates: 10 g
Protein: 5 g
Fat: 23g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 149 mg
Sodium: 78 mg
Potassium: 329 mg
Fiber: 3 g
Sugar: 3 g
Vitamin A: 1594 IU
Vitamin C: 18 mg
Calcium: 124 mg
Iron: 2 mg
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