Mushroom and Eggplant Terrine

Name: Mushroom and Eggplant Terrine
Cuisine: French
Ingredients: ¾ cup dried porcini mushrooms (about ½ ounce), soaked in tepid water 10 minutes, drained, rinsed, and chopped; ¾ cup dried porcini mushrooms (about ½ ounce), soaked in tepid water 10 minutes, drained, rinsed, and chopped; 2 tablespoons extra-virgin olive oil; Juice from ½ lemon; 2 teaspoons salt; 1 teaspoon freshly ground white pepper; 1 cup heavy cream, whipped until stiff peaks form; 18 ounces button mushrooms, brushed clean and coarsely chopped; ¾ pound eggplant, peeled and diced; 10 large eggs, beaten; 1 large garlic clove, finely chopped

Preparation info

Makes
14
Servings

Difficulty
Easy

Appears in

Mediterranean Small Plates

By Clifford A. Wright

Published 2023

About

This terrine aux champignons is elegant but has a rustic taste. It is best served in small slices with a little fresh creamery butter and crusty French bread.

Ingredients

¾ pound eggplant, peeled and diced
10 large eggs, beaten
1 large garlic clove,

Europe
France
Starter
Vegetarian
Gluten-free

Method

Lay the eggplant pieces on some paper towels and sprinkle with salt. Leave them to drain of their bitter juices for 30 minutes, then pat dry with paper towels. Place the eggplant in a food processor and process until smooth. Transfer the eggplant to a large bowl and mix with the eggs, garlic, herbes de Provence, 2 teaspoons salt, and the white pepper. Stir in the whipped