Ham terrine with mushrooms

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.