Chicken & Mushrooms Terrine

Ingredients

• 8 oz chicken breast, diced
• 4 oz bottom mushrooms
• 2 oz shiitake mushrooms
• 2 oz oyster mushrooms
• 1 onion
• Salt & pepper
• 2 tbsp extra virgin olive oil
• 1 cup cream
• 2 whole eggs
• 1 bunch mâche (lamb's lettuce)
• 1 Roma tomato, peeled & diced
• 2 tbsp balsamic glaze

Preparation

Clean and dry the mushrooms; sauté in olive oil with a pinch of salt and set aside. Dice the chicken breast. In a blender, purée the mushrooms with oil, cream, and eggs, then fold in the diced chicken. Season with salt and pepper.

Pour into a greased terrine mold. Cover with plastic wrap and foil. Bake in a water bath at 265°F (130°C) for about 2 hours or until set in the center. Cool, then refrigerate overnight to firm.

Toss mâche with the peeled, diced Roma tomato. Slice the terrine and serve over the dressed greens. Finish with a drizzle of balsamic glaze.

🍷 Wine Pairing

Vignaioli del Morellino di Scansano Roggiano 2020 — juicy red fruit, spice, and a touch of earth that complement the savory terrine and sweet balsamic glaze.

Shop Roggiano at Wine.com Affiliate link (thanks for supporting Tuscany Cuisine)

Nutrition Facts (per serving, approx.)