Chicken And Mushroom Terrine

• 5 tbsp butter
• 1/2 lb button or cremini mushrooms, sliced
• 1/2 lb shiitake mushrooms, stems removed and sliced
• 1/2 lb chanterelle mushrooms, halved
• 2 None shallots, peeled and diced
• 1 clove garlic, peeled and finely chopped
• 1/2 lb cold cooked chicken breast, cut into pieces
• 1 cup heavy cream, chilled
• 2 sprigs tarragon, leaves chopped
• 1 None egg
• None None salad, to serve

1. To make the filling, heat the butter in a large pan. Saute the mushrooms in batches for 5-6 minutes per batch. When the last mushrooms are cooked, return all the sauteed mushrooms to the pan, then add the shallots and the garlic and saute, stirring, for 2 mins. Season.
2. Next, puree the chicken and the cream in a food processor. Adjust the seasoning, stir in the chopped tarragon, cooked mushrooms, and egg.
3. To build the terrine, preheat the oven to 300u0b0F. Line a 3 1/2 x 10 inch loaf pan with foil ensuring that the foil is large enough to cover the top as well as the sides. Fill the pan with the chicken and mushroom mixture and fold the edges of the foil over to cover the terrine completely. Place the pan in a deep ovenproof dish filled with water and cook for 45 mins. Check that the terrine has set, then remove from the oven and allow to cool. Transfer to the refrigerator and chill. When ready to serve, remove the terrine from the pan and discard the foil. Cut into 16 slices and serve two slices per portion with salad.

butter, button, shiitake mushrooms, chanterelle mushrooms, shallots, clove garlic, cold cooked chicken, heavy cream, tarragon, egg, salad

Taken from recipes-plus.com/api/v2.0/recipes/16098 (may not work)