Name: Mushroom And Vegetable Terrine
Ingredients: 15 g Butter; ( 1/2oz); 175 g Button mushrooms; chopped (6oz); 75 g Cream cheese; (3oz); 3 Eggs; (medium); Salt and freshly ground black pepper; 175 g Frozen spinach; cooked and squeezed; ; dry (6oz); 175 g Carrots; cooked (6oz)

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Sainsbury6	6	servings

INGREDIENTS

15	g	Butter; ( 1/2oz)
175	g	Button mushrooms; chopped (6oz)
75	g	Cream cheese; (3oz)
3		Eggs; (medium)
		Salt and freshly ground black pepper
175	g	Frozen spinach; cooked and squeezed
		; dry (6oz)
175	g	Carrots; cooked (6oz)

INSTRUCTIONS

Melt the butter and cook the mushrooms for 2-3 minutes. Place in a blender
with 25g (1oz) of the cream cheese, 1 egg and seasoning to taste. Blend
until smooth.
Repeat this process twice using spinach and carrots in place of mushrooms.
Spoon the carrot mixture into a greased 500g (1lb) loaf tin, then spoon
over the spinach followed by the mushrooms.
Place the loaf tin in a roasting tin half-filled with boiling water. Place
in a preheated oven 170&deg;C/325&deg;F/Gas Mark 3 for 1 hour.
Allow to cool and then chill until required. Turn the terrine out onto a
plate and serve sliced.
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