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

Print Recipe Pin Recipe

Instructions

1. Peel and dice the onions. Peel and mash the garlic cloves. Clean and chop the mushrooms. Chop the walnuts. Cut the cooked chestnuts into small pieces.
2. Brush the inside of a rectangular loaf pan with 10 g butter and dust with 10 g flour. Preheat the oven to 190°C (374°F).
3. Heat the walnut oil (or olive oil) in a pan over medium-high heat. Add the 25 g butter. Once the butter is melted, add the chopped mushrooms and cook for 5 minutes, stirring occasionally. Add the diced onions and mashed garlic, cook for 3 minutes. Remove from heat and transfer to a bowl. Stir in the walnuts, chestnuts, eggs, and flour. Season well with salt and black pepper. Press the mixture into the prepared loaf pan.
4. Bake on the second shelf from the bottom for 35 minutes at 190°C (374°F) until the terrine is set.
5. While the terrine bakes, make the sauce: Pour the cream into a pan and bring to a simmer over medium heat. Reduce for 5–7 minutes until halved in volume. Add the sparkling wine. Crumble the saffron threads into the sauce and stir. Season with salt and black pepper. Simmer for 2–3 minutes.
6. Remove the terrine from the oven and let cool for 5 minutes. Turn out onto a cutting board. Cut into the desired number of pieces (up to 16). Plate and pour the warm sauce over the pieces.