Chestnuts – Walnut Terrine
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- Bake in the oven on the 2nd shelf from the bottom for about 35 minutes.
- 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.
- 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.
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