Mushrooms & Lentils Terrine
With Fresh Goat Cheese
This is the new addition to my menu plan, that I’m really happy to share. This recipe is adapted from Laurence Salomon’s “Terrine de lentillons de champagne aux champignons et chèvre frais”
This is a great recipe to support your gut microbiome and immune system. And it’s delicious!
– 50 grams of lentils
– 500 grams of button mushrooms
– 1 fresh goat cheese
– 4 eggs
– ½ bunch of parsley
– 2 cloves garlic
– ½ teaspoon of pink peppercorns
– Natural salt
– Extra Virgin Olive oil
- Wash the lentils and cook them on a low boil for 25 minutes in twice their volume of water. Drain and reserve.
- Peel and chop the garlic with a knife. Clean the mushrooms and slice them. Cook them with a drizzle of olive oil and the chopped garlic, a few pinches of salt and the crushed pink peppercorns. Cover first, then uncover to let the water evaporate. Wash and chop the parsley with a knife and add it to the mushrooms when cooked.
- Mix the fresh goat cheese with the whole eggs and half of the mushrooms. Add the lentils and remaining mushrooms to this mixture Divide into small ramekins previously coated with olive oil and cook in a bain-marie in a hot oven (170°C) for 25 minutes.
- Unmould the terrines and serve with grated raw zucchini, radishes and shavings of goat cheese sprinkled with a few pinches of salt and a few drops of balsamic vinegar.