Chestnuts – Walnut Terrine

Summary

Ingredients

• 1 ½ onion (s), approx. 60 g
• 3 clove (s) garlic
• 400 g mushrooms, brown
• 100 g walnuts
• 200 g chestnut (s), cooked, vacuum-packed or in a tin
• 3 tablespoons oil (walnut oil), or olive oil
• 25 g butter
• 3 egg (s)
• 50 grams flour
• salt
• Black pepper
• 300 ml cream
• 100 ml sparkling wine
• 0.5 teaspoon ½ saffron threads (powder is also possible)
• 10 g butter, for the mold
• 10 g flour, for the mold

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Instructions

1. Peel the onions and garlic cloves. Dice the onions and mash the garlic cloves. Clean and chop the mushrooms. Chop the walnut kernels. Cut the chestnuts into small pieces.
2. Spread the 10 grams of butter on a rectangular cake pan (loaf pan) and dust with the 10 grams of flour. Preheat the oven to 190 degrees.
3. Heat the oil in a pan. Add the butter. Fry the mushrooms in it for a few minutes. Add the onions and the garlic cloves, fry for about 3 minutes. Remove from heat and place in a bowl. Add the walnuts, chestnuts, eggs and flour. Season well with salt and pepper and put / press into the mold.
4. Bake in the oven on the 2nd shelf from the bottom for about 35 minutes.
5. For the sauce, reduce the cream by half. Pour the champagne. Crumble the saffron and add it. Season with salt and pepper. Let simmer for a few minutes.
6. Turn the chestnut-walnut terrine out of the mold, let it cool down a little (tighten) and then cut into the required number of pieces (also up to 16 pieces). Pour the sauce over them.