Mushroom, Leek And Prosciutto Terrine – a delicious recipe with butter, leeks, button mushrooms, prosciutto, basil, red pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Lightly grease a 5 x 8 inch loaf pan. Line pan completely with plastic wrap, extending 2 inches above sides of pan.
2
Melt butter in a large frying pan on medium. Saute leeks and mushrooms for 4-5 minutes until tender. Cool.
3
Arrange 4 slices of prosciutto widthways in pan, covering base and sides and allowing it to overhang. Spread half leek mixture over prosciutto. Top with half the basil leaves, then half the pepper. Cover with 2 slices prosciutto, trimming to fit pan.
4
Repeat layers, finishing with prosciutto. Fold overhanging prosciutto over top, pressing down firmly. Wrap plastic wrap tightly over to enclose terrine. Place heavy cans on top of terrine and chill for 8 hours or overnight.
5
When ready to serve, remove from pan and unwrap. Slice terrine and serve with pickles, olives and crusty bread.
85
kcal
Calories
6
g
Fat
6
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons butter, 4 leeks trimmed, washed and thinly sliced, 7 ounces button mushrooms thinly sliced, 8 slices prosciutto, and more.
Yes, Mushroom, Leek And Prosciutto Terrine falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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