Terrine of ceps and new potatoes
Preparation
20 min.
Cooking
2 hours
Portions
4
Ingredients
- 8 new potatoes
- 400 g of mushrooms
- 2 garlic cloves
- 4 sprigs of parsley
- 25 cl of chicken broth
- 2 tbsp. olive oil
- Salt and pepper
Preparation
Cut off the base of the porcini stems. Clean the mushrooms by running them quickly under cold water. Dry them and slice them finely.
Peel the garlic cloves and chop them.
Wash, dry, remove leaves and chop parsley.
Heat the oil in a pan. When hot, sauté the mushrooms with garlic and parsley for 10 minutes.
Peel the potatoes and cut them into thin slices.
Preheat oven to 180°C.
Place a layer of potatoes in the bottom of a bowl and season with salt and pepper. Cover it with a layer of mushrooms and so on. Pour the broth on top of everything. It should come “flush” with the last layer.
Place in the oven and bake for two hours. Serve as soon as it comes out of the oven.
By: Noirmoutier
