Wild Mushroom Terrine

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 8 potatoes, peeled and thinly sliced
• 4 cups wild mushrooms (a mix of portobello, shiitake, button and oyster)
• salt and pepper
• 1 1/2-2 cups vegetable stock, preferably home made

Recipe

• 1 preheat the oven to 350. grease a 9 x 13 glass baking dish.
• 2 peel and thinly slice the potatoes. thinly slice the mushrooms.
• 3 cover the bottom of the baking dish with 1/2" of potatoes. place all the mushrooms on the top and cover with another 1/2" of potatoes. season with salt and pepper. pour the vegetable stock over all to a depth of 1/2".
• 4 oil one side of a sheet of aluminum foil and lightly cover the potatoes, oiled side down. bake for 1 hour, then remove the foil. bake another 30 - 45 minutes, or until a knife goes through the center easidly. remove from the oven. place a heavy object on top of the terrine to compress it while cooling, for about 1 hour.
• 5 to serve: cut the terrine into squares, place on a greased cookie sheet and reheat at 350 for 10 - 15 minutes.