Ham terrine with mushrooms

Name: ham terrine with mushrooms
Cook time: 30 min
Total time: 270 min
Yield: 8
Ingredients: 2 boxes mushrooms a 250 g; 1 vegetable stock; 250 ml White wine; 8 leaves gelatin white; 2 to grab smoked ham a 250 g; 2 Trays parsley flat (a 15 g), finely chopped; 1 bag bunch onions (3 pieces), in thin rings

A tasty recipe. The main course contains the following ingredients: meat, mushrooms (a 250 g), vegetable stock tablet, white wine, gelatin white, smoked ham (a 250 g), parsley (flat (a 15 g), finely chopped), spring onions (3 pieces) and in thin rings).

Ingredients

Kitchen Stuff

cake mold of approx. 30 cm long

Directions

Clean the mushrooms with kitchen paper. Halve the smaller mushrooms and cut the big one in four. Dissolve the bouillon tablet in 1/2 liter of boiling water. Add the mushrooms. Cook for 15 minutes on low heat with the lid on the pan. Pour off but collect the moisture. Allow to cool. Pour the wine into a pan, bring to a boil and add 300 ml of the mushroom juice. Soak the gelatine in cold water for 5 minutes. Squeeze the leaves and add them to the broth while stirring. Allow to cool to room temperature (about 1 hour). Cut the ham into pieces and mix with the parsley and the spring onions. Add pepper. Mix with the mushrooms and stock. Put in the cake tin and leave to set in the fridge for 3 hours. Set the form for serving 10 sec. in a container of hot water, so that it is easy to release. Turn it over on a plate and cut the terrine into slices.
You can make the ham terrine up to 1 day in advance. Keep covered in the refrigerator.