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Wild mushrooms terrine with baked ham

Wild mushrooms terrine with baked ham

I’m so happy I’m able to blog again, so here is the next recipe. We had people coming over for dinner on saturday and I wanted to surprise them with a new starter. There are so many wild mushrooms on the market right now, you just are spoiled for choice, so here is it…


  • wild mushrooms
  • dried mushrooms
  • gelatine
  • baked ham
  • ricotta cheese
  • white wine
  • flat leave parsley
  • butter and olive oil
  • salt and pepper


  1. soak some of the dried mushrooms in warm water and leave them to swell;
  2. pulverize some of the dried mushrooms (they’ll add to the taste);
  3. in a pan put a little bit of olive oil and a nob of butter;
  4. chop all the mushrooms and put them in the pan with a clove of garlic and the pulverized mushrooms;
  5. add the liquid from the dried mushrooms, add a little bit of whine and let reduce;
  6. add the chopped flat leave parsley;
  7. soak the gelatine in some cold water;
  8. put the mushrooms in the blender with the ricotta cheese;
  9. squeeze the liquid from the gelatine, dissolve it in some hot water, take a spoon or two from the mixture and mix it with the gelatine, then mix it all together;
  10. put some clean film in a terrine form and lay it out with the baked ham, add the mixture, close all up and put it in the fridge to rest for a couple of hours;
  11. serve with a salad.

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