Mushroom terrine

Ingredients for 2 servings:

• 300 g mushrooms, rosé
• 200 g onion(s)
• 2 large slices of wholemeal toast or 3 small slices
• 2 eggs
• ½ tsp turmeric
• 1 stalk thyme, fresh or 1/2 tsp dried
• ¼ tsp pizza seasoning, alternatively oregano
• e.g. sea salt and pepper
• Sunflower oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

clean eating

Clean and slice the mushrooms. Also clean and slice the onion. Sauté the mushrooms and onions in oil until softened, adding salt right at the beginning makes it easier. Meanwhile, peel the crusts off the toast and cut them into cubes, and strip the thyme leaves from the stalks. Lightly break the eggs in a small bowl with a fork. Add the toast and let it soak for a while. Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit). Season the mushroom and onion mixture with salt and pepper, as well as the thyme, turmeric, and pizza seasoning (or oregano). Drain the soaked toast slightly and add it to the pan. Roughly puree everything with a blender or hand blender; some texture should still be visible. Grease a baking dish or line it with baking paper. Pour in the mixture and bake for 20-25 minutes. Remove from the dish and let cool for about 2 hours. A mango, cucumber, and pepper salad goes perfectly with this; the recipe is also available at Chefkoch.