Mushroom, leek and prosciutto terrine
Apr 29, 2014 2:00pm- 30 mins preparation
- 5 mins cooking
- Serves 8
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Ingredients
Mushroom, leek and prosciutto terrine
- 30 gram butter
- 4 leeks, trimmed, washed, thinly sliced
- 200 gram button mushrooms, thinly (and evenly) sliced
- 8 slices prosciutto
- 2 cup loosely packed fresh basil leaves
- 2 cup drained char-grilled capsicum
- cornichons, pickled onions, variety of olives and crusty bread, to serve
Method
Mushroom, leek and prosciutto terrine
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1Lightly grease a 13 x 21cm loaf pan. Line pan completely with plastic wrap, extending 5cm above sides of pan.
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2Melt butter in a large frying pan on medium. Saute leeks and mushrooms for 4-5 minutes until tender. Cool.
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3Arrange 4 slices of prosciutto widthways in pan, covering base and sides and allowing it to overhang. Spread half leek mixture over prosciutto. Top with half the basil leaves, then half the capsicum. Cover with 2 slices prosciutto, trimming to fit pan.
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4Repeat layers, finishing with prosciutto. Fold overhanging prosciutto over this, pressing down firmly. Wrap plastic wrap tightly over to enclose terrine. Place heavy cans on top of terrine and chill for 8 hours or overnight.
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5When ready to serve, remove from pan and unwrap. Slice terrine and serve with cornichons, pickled onions, olives and crusty bread.
Notes
If preferred, char-grill your own capsicum by roasting until skin chars. Simply remove skin, seeds and membrane, and then use as directed.
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