20.05.2020
80
Recipe information
Cooking:
8 hour
Servings per container:
6
Complexity:
Easy
Calorie content:
299.79
Carbohydrates:
21.91
Fats:
15.35
Squirrels:
19.96
Water:
355.12

Ingredients

Title Value
1. Provencal herbs 1 Tsp
2. Cream 10% 100 Ml
3. Breadcrumbs 2 art. l
4. Chicken egg 1 PC.
5. Carrot 1 PC.
6. Bulb onions 1 PC.
7. Champignon 300 Column
8. Bacon 350 Column
9. Minced meat 1 Kg
10. Sun-dried tomatoes 30 Column
11. Vegetable oil 1 art. l
12. Black pepper taste
13. Salt taste

Cooking

1. Stage

Add the egg to the minced meat.

1. Stage. Add the egg to the minced meat.

2. Stage

Pour in cream, add breadcrumbs, add Provencal herbs, salt and pepper to taste.

1. Stage. Pour in cream, add breadcrumbs, add Provencal herbs, salt and pepper to taste.

3. Stage

Slice the sun-dried tomatoes as finely as possible and add to the minced meat.

1. Stage. Slice the sun-dried tomatoes as finely as possible and add to the minced meat.

4. Stage

Cut the onion into small cubes, grate the carrots, and chop the mushrooms finely. Leave a few mushrooms for the filling. Fry vegetables in vegetable oil for 10 minutes to make the vegetables soft, add a little salt at the end of cooking.

1. Stage. Cut the onion into small cubes, grate the carrots, and chop the mushrooms finely. Leave a few mushrooms for the filling. Fry vegetables in vegetable oil for 10 minutes to make the vegetables soft, add a little salt at the end of cooking.

5. Stage

Let the fried vegetables cool slightly and put them in the minced meat. Stir the minced meat well and beat it off with your hands to make it dense. Then let stand for 20 minutes so that the crackers get wet.

1. Stage. Let the fried vegetables cool slightly and put them in the minced meat. Stir the minced meat well and beat it off with your hands to make it dense. Then let stand for 20 minutes so that the crackers get wet.

6. Stage

For making terrine, a bread pan is ideal. Put the bacon tightly in the form so that there are no gaps, leave the edges to hang down and then close the stuffing.

1. Stage. For making terrine, a bread pan is ideal. Put the bacon tightly in the form so that there are no gaps, leave the edges to hang down and then close the stuffing.

7. Stage

Put half the minced meat on the bacon, put the champignons unlikely and push a little into the minced meat.

1. Stage. Put half the minced meat on the bacon, put the champignons unlikely and push a little into the minced meat.

8. Stage

Lay out the rest of the stuffing and tamp it well so that there is no air inside.

1. Stage. Lay out the rest of the stuffing and tamp it well so that there is no air inside.

9. Stage

Start covering the minced meat with bacon from the sides. Then wrap the rest of the bacon.

1. Stage. Start covering the minced meat with bacon from the sides. Then wrap the rest of the bacon.

10. Stage

Cover the terren with foil, place on a baking sheet with high sides and pour water into it to cover 2/3 of the height of the form with minced meat. Bake at 180 degrees for 1 hour. Then remove the foil, increase the temperature to 200 and cook another 10-15 minutes. Pull the finished terren into the oven, cover with parchment and put a load on the entire surface, this will allow our dish to become dense and it will be easy to cut, let it cool completely. Place the dish under the load overnight in the refrigerator.

1. Stage. Cover the terren with foil, place on a baking sheet with high sides and pour water into it to cover 2/3 of the height of the form with minced meat. Bake at 180 degrees for 1 hour. Then remove the foil, increase the temperature to 200 and cook another 10-15 minutes. Pull the finished terren into the oven, cover with parchment and put a load on the entire surface, this will allow our dish to become dense and it will be easy to cut, let it cool completely. Place the dish under the load overnight in the refrigerator.

11. Stage

Our terren is ready, serve cold cut into portions.

1. Stage. Our terren is ready, serve cold cut into portions.

12. Stage

Bon Appetit!!!

13. Stage

Terrine with mushrooms is a very hearty, juicy and tasty dish, it is essentially a meat casserole. This dish looks great on the festive table. Perfect as a meat addition to any side dish, and it can also be served on bread instead of sandwiches. Mushrooms perfectly complement the meat composition, you can also add boiled eggs, bell peppers and everything that you like to the minced meat.