WILD MUSHROOM TERRINE
Here's a great no-fat side dish, full of flavor and textures. This terrine can be done ahead of time and re-heated just before serving
Provided by Abby Girl
Categories Potato
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 171.7, Fat 0.3, SaturatedFat 0.1, Sodium 14.5, Carbohydrate 38.4, Fiber 5, Sugar 2.4, Protein 5.4
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