Chanterelle Sauce (terrine)

Summary

Ingredients

• 1 kg chanterelles (chanterelles)
• 1 onion (s)
• 10 sheets gelatin
• 4 cloves garlic
• liter ⅛ white wine, dry
• 0.25 liter ¼ broth, possibly instant
• 2 tablespoon parsley
• salt and pepper
• Lovage
• olive oil
• Lovage, whole leaves to decorate

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Instructions

1. Smear the terrine dish with oil and line it with cling film. Clean the mushrooms, wash them briefly and drain well. Shred larger specimens. Peel and chop the onion. The terrine looks particularly appetizing if you lay lovage leaves on the bottom before filling it.
2. Sweat the mushrooms and onions in 5 tablespoons of olive oil and season well with salt, pepper and crushed garlic. Pour in the wine and reduce a little. Empty the mushrooms onto a sieve. Collect the juice, mix with the broth and heat.
3. In the meantime, soak the gelatine in cold water. Squeeze out the gelatin well and dissolve in the broth, stirring constantly. Let the broth cool down. Add the mushrooms, parsley and a little chopped lovage and stir.
4. Lift half of the chanterelles (preferably with a slotted spoon) out of the broth, distribute them in the mold and cover with broth. Pour in the remaining mushrooms and fill the pan with soup to just below the brim.
5. It is best to let the sulz solidify overnight in the refrigerator. Turn the broth out of the mold and best serve with baguettes or white bread.