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Wild Mushrooms En Croute

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Wild Mushrooms En Croute
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 2 h.
Ready in
Calories:
345
calories
Calories
0
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Nutritional values

1 terrine contains
(Percentage of daily recommendation)
Calorie345 kcal(16 %)
Protein12.26 g(13 %)
Fat21.96 g(19 %)
Carbohydrates27.51 g(18 %)
Sugar added0 g(0 %)
Roughage4.75 g(16 %)
Vitamin A1,693.41 mg(211,676 %)
Vitamin D0.48 μg(2 %)
Vitamin E4.65 mg(39 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.53 mg(48 %)
Niacin4.9 mg(41 %)
Vitamin B₆0.36 mg(26 %)
Folate371.15 μg(124 %)
Pantothenic acid0.24 mg(4 %)
Biotin1.42 μg(3 %)
Vitamin B₁₂0.31 μg(10 %)
Vitamin C49.92 mg(53 %)
Potassium1,005.89 mg(25 %)
Calcium218.25 mg(22 %)
Magnesium143.48 mg(48 %)
Iron6.55 mg(44 %)
Iodine16.66 μg(8 %)
Zinc1.36 mg(17 %)
Saturated fatty acids7.68 g
Cholesterol65.81 mg
Author of this recipe:

Ingredients

for
1
Ingredients
16 ounces
For the filling
2
shallots (finely chopped)
1 tablespoon
1.333 cups
mixed Forest mushroom (cleaned and chopped)
6 cups
¾ cup
cup
2
2 tablespoons
parsley (chopped)
1 teaspoon
thyme (finely chopped)
4
Porcini mushroom (nice and plump)
1

Preparation steps

1.
Lay the sheets of puff pastry side by side to thaw.
2.
Preheat the oven to 180°C (160 fan), 350°F, gas 4. Sweat the shallots in butter until translucent, add the forest mushrooms and sweat for a couple of minutes. Season with salt and pepper.
3.
Wash the spinach and put into a pan dripping wet with a little water. Heat until it collapses then drain, refresh in cold water, squeeze out and chop finely.
4.
Put the spinach into a bowl with the shallot and mushroom mixture and mix. Add the ricotta, cream and eggs, stir in the parsley and thyme and season with salt and pepper.
5.
Lay the pastry sheets on top of each other and roll out into a rectangle to fit the terrine dish or loaf tin with overhanging edges. Grease the dish or tin and line with the pastry.
6.
Spread a layer (about 1 cm) of the spinach and ricotta mixture on the base, then add the ceps, standing side by side. Fill around and above the ceps with the rest of the spinach mixture. Make a lid from the overhanging pastry and brush the edges and top with whisked egg yolk. Make decorations from the pastry trimmings and attach and brush with egg yolk.
7.
Bake on the lower shelf of the oven until golden brown, about 40 minutes.