Goat cheese and chanterelle terrine

Ingredients for 10 servings:

• 250 g chanterelles (chanterelles)
• 1 tbsp onion(s), chopped
• ½ tbsp butter
• salt and pepper
• 40 g butter
• Salt (herb salt)
• 200 g sheep’s cheese or, better, goat’s cheese
• 1 tbsp parsley, chopped
• 1 tbsp chives, chopped

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours

Sauté the onion in butter and add the chanterelle mushrooms. Sauté while stirring until no liquid remains. Season with salt and pepper, and let cool. Cream the butter with the herb salt until fluffy, then stir in the goat’s or sheep’s cheese. Mix in the chopped parsley, chives, and the chanterelle mushrooms. Transfer the mixture to a terrine dish lined with cling film and refrigerate. Turn the dish out of the dish. Slice with a hot, wet knife and serve.