* Exported from MasterCook *
Provencal Mushroom and Eggplant Terrine - Terrine aux Champignons
Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound eggplant -- peeled and diced
salt
10 large eggs
1 large garlic clove -- finely chopped
1/2 teaspoon dried herbes de Provence
1 teaspoon freshly ground white pepper
1 cup heavy cream -- whipped until stiff peaks form
18 ounces button mushrooms -- brushed clean and coarsely chopped
3/4 cup dried porcini mushrooms -- (about 1/2 ounce), soaked in tepid water 10 minutes, drained, rinsed, and chopped
2 tablespoons extra-virgin olive oil
juice from 1/2 lemon
Lay the eggplant pieces on some paper towels and sprinkle with salt. Leave
them to drain of their bitter juices for 30 minutes, then pat dry with
paper towels. Place the eggplant in a food processor and process until
smooth. Transfer the eggplant to a large bowl and mix with the eggs,
garlic, herbes de Provence, 2 teaspoons salt, and the white pepper. Stir
in the whipped cream.
Place the butter and rehydrated mushrooms in a large, hot, dry skillet
without any fat or water over medium heat and let the mushrooms sweat
their liquid, about 15 minutes. When they are dry, add 1 tablespoon of the
olive oil and cook until golden, 3 to 5 minutes, stirring a few times.
Drain if necessary and set aside.
Preheat the oven to 375F.
Once the mushrooms are cool, stir into the eggs with the remaining 1
tablespoon olive oil and the lemon juice. Butter a round 8-inch terrine
that is 3 1/2 inches deep and pour in the egg mixture. Place the terrine
in a bain-marie or baking casserole and fill with water to go halfway up
the sides of the terrine. Place in the oven and bake until brown and a
skewer inserted in the center comes out clean, about 1 1/4 hours. Remove
from the oven and let cool for 1 hours.
Place a round plate on top of the terrine and flip it over to unmold.
Serve in thin slices.
Makes 14 servings.
AuthorNote: this terrine aux champignons is elegant but has a rustic
taste. It is best served in small slices with a little fresh creamery
butter and crusty French bread.
Cuisine:
"French"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
"Aug 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 155 Calories; 12g Fat (67.5%
calories from fat); 6g Protein;
* Exported from MasterCook *
Provencal Mushroom and Eggplant Terrine - Terrine aux Champignons
Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound eggplant -- peeled and diced
salt
10 large eggs
1 large garlic clove -- finely chopped
1/2 teaspoon dried herbes de Provence
1 teaspoon freshly ground white pepper
1 cup heavy cream -- whipped until stiff peaks form
18 ounces button mushrooms -- brushed clean and coarsely chopped
3/4 cup dried porcini mushrooms -- (about 1/2 ounce), soaked in tepid water 10 minutes, drained, rinsed, and chopped
2 tablespoons extra-virgin olive oil
juice from 1/2 lemon
Lay the eggplant pieces on some paper towels and sprinkle with salt. Leave
them to drain of their bitter juices for 30 minutes, then pat dry with
paper towels. Place the eggplant in a food processor and process until
smooth. Transfer the eggplant to a large bowl and mix with the eggs,
garlic, herbes de Provence, 2 teaspoons salt, and the white pepper. Stir
in the whipped cream.
Place the butter and rehydrated mushrooms in a large, hot, dry skillet
without any fat or water over medium heat and let the mushrooms sweat
their liquid, about 15 minutes. When they are dry, add 1 tablespoon of the
olive oil and cook until golden, 3 to 5 minutes, stirring a few times.
Drain if necessary and set aside.
Preheat the oven to 375F.
Once the mushrooms are cool, stir into the eggs with the remaining 1
tablespoon olive oil and the lemon juice. Butter a round 8-inch terrine
that is 3 1/2 inches deep and pour in the egg mixture. Place the terrine
in a bain-marie or baking casserole and fill with water to go halfway up
the sides of the terrine. Place in the oven and bake until brown and a
skewer inserted in the center comes out clean, about 1 1/4 hours. Remove
from the oven and let cool for 1 hours.
Place a round plate on top of the terrine and flip it over to unmold.
Serve in thin slices.
Makes 14 servings.
AuthorNote: this terrine aux champignons is elegant but has a rustic
taste. It is best served in small slices with a little fresh creamery
butter and crusty French bread.
Cuisine:
"French"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
"Aug 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 155 Calories; 12g Fat (67.5%
calories from fat); 6g Protein; 7g Carbohydrate; 1g Dietary Fiber; 175mg
Cholesterol; 59mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1
Vegetable; 0 Non-Fat Milk; 2 Fat.
Nutr. Assoc. : 0 0 0 0 3154 0 0 0 0 0 797
; 175mg
Cholesterol; 59mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1
Vegetable; 0 Non-Fat Milk; 2 Fat.
Nutr. Assoc. : 0 0 0 0 3154 0 0 0 0 0 797
