Chestnut and walnut terrine

Ingredients for 1 servings:

• 1 ½ onions, approx. 160 g
• 3 garlic cloves
• 400 g mushrooms, brown
• 100 g walnuts
• 200 g chestnuts, cooked, vacuum packed or can
• 3 tbsp oil (walnut oil), or olive oil
• 25 g butter
• 3 eggs
• 50 g flour
• Salt
• black pepper
• 300 ml cream
• 100 ml sparkling wine
• ½ tsp saffron threads (powder also works)
• 10 g butter, for the mold
• 10 g flour, for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

for a king cake or loaf pan, for 12 – 16 slices

Peel the onions and garlic cloves. Dice the onions and crush the garlic cloves. Clean and finely chop the mushrooms. Chop the walnuts. Finely chop the chestnuts. Brush a loaf pan with the 10 grams of butter and dust with the 10 grams of flour. Preheat the oven to 190 degrees Celsius. Heat the oil in a pan. Add the butter. Lightly fry the mushrooms for a few minutes. Add the onions and garlic cloves and fry for about 3 minutes more. Remove from the heat and transfer to a bowl. Add the walnuts, chestnuts, eggs, and flour. Season well with salt and pepper and press into the pan. Bake in the oven on the second shelf from the bottom for about 35 minutes. For the sauce, reduce the cream by half. Pour in the sparkling wine. Crumble the saffron and add. Season with salt and pepper. Simmer for a few minutes. Turn the chestnut and walnut terrine out of the pan, let it cool slightly, and then cut into the desired number of pieces (up to 16 pieces). Pour the sauce over the pieces.