Aubergine Terrine With Mushroom Duxelle Recipe

• 1/2 x Onion, finely minced
• 1/2 x 15 g pack fresh thyme
• 1 x Clove garlic
• 250 gm Mushrooms, wiped and cut into quarters (8oz)
• 1 Tbsp. Sunflower oil
• 1 tsp White wine vinegar
• 1 Tbsp. Sunflower oil
• 1/2 x Onion, finely minced
• 1 x Clove garlic, finely minced
• 1 x 400 gram can minced tomatoes
• 2 tsp Balsamic vinegar
• 1 tsp Sugar
• 1/2 x 15 g pack fresh basil, roughly minced
• 1 x 200 millilit fromage frais

1. Line the base and sides of a 20cm x 10cm x 2cm ( 8 x 4 x 1 inch) dish with aubergine slices allowing 1/3rd of the slice to hang over the edge, so which it can be folded over at the end.
2. Keep a few aubergine slices for the top.
3. For the duxelle, process the onion, thyme, garlic and mushrooms to a coarse paste.
4. Heat the oil and gently cook the paste with the wine vinegar for approximately 10-15 min.
5. For the tomato sauce, heat the oil in a pan and cook the onion, garlic, tomatoes, balsamic vinegar and sugar till the liquid is reduced by half.
6. Cold the sauce and pass it through a sieve then stir in the fresh basil and season to taste.
7. Preheat the oven to 190_C, 375_F, Gas Mark 5.
8. Spoon the duxelle mix on top of the sliced aubergines then spread over the tomato sauce and top with the fromage frais.
9. Fold over the aubergine slices and use the extra ones to encase the terrine.
10. Cover with foil and bake in t110he oven for 30 min.
11. Leave to stand for 15 min before inverting on to a plate to serve.
12. NOTES : A deliciously moist vegetable terrine.

onion, pack fresh thyme, clove garlic, mushrooms, sunflower oil, white wine vinegar, sunflower oil, onion, clove garlic, gram, vinegar, sugar, basil, fromage frais

Taken from cookeatshare.com/recipes/aubergine-terrine-with-mushroom-duxelle-71777 (may not work)