Mushroom, Leek And Prosciutto Terrine

• 2 tbsp butter
• 4 None leeks, trimmed, washed and thinly sliced
• 7 oz button mushrooms, thinly sliced
• 8 slices prosciutto
• 1.5 oz basil leaves
• 10 oz jarred roasted red pepper, drained
• None None Pickles, to serve
• None None Mixed olives, to serve
• None None Crusty bread, to serve

1. Lightly grease a 5 x 8 inch loaf pan. Line pan completely with plastic wrap, extending 2 inches above sides of pan.
2. Melt butter in a large frying pan on medium. Saute leeks and mushrooms for 4-5 minutes until tender. Cool.
3. Arrange 4 slices of prosciutto widthways in pan, covering base and sides and allowing it to overhang. Spread half leek mixture over prosciutto. Top with half the basil leaves, then half the pepper. Cover with 2 slices prosciutto, trimming to fit pan.
4. Repeat layers, finishing with prosciutto. Fold overhanging prosciutto over top, pressing down firmly. Wrap plastic wrap tightly over to enclose terrine. Place heavy cans on top of terrine and chill for 8 hours or overnight.
5. When ready to serve, remove from pan and unwrap. Slice terrine and serve with pickles, olives and crusty bread.

butter, leeks, button mushrooms, prosciutto, basil, red pepper, pickles, mixed olives, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/26064 (may not work)