Try this Mushroom And Vegetable Terrine recipe, or contribute your own.
Suggest a better descriptionMelt the butter and cook the mushrooms for 2-3 minutes. Place in a blender with 25g (1oz) of the cream cheese, 1 egg and seasoning to taste. Blend until smooth. Repeat this process twice using spinach and carrots in place of mushrooms. Spoon the carrot mixture into a greased 500g (1lb) loaf tin, then spoon over the spinach followed by the mushrooms. Place the loaf tin in a roasting tin half-filled with boiling water. Place in a preheated oven 170?C/325F/Gas Mark 3 for 1 hour. Allow to cool and then chill until required. Turn the terrine out onto a plate and serve sliced.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (103g) | ||
Recipe Makes: 6 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0.8mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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