Mushroom Terrine and Savory Spinach Crepes – A Delicious and Easy Recipe

Preparation method:

• Don’t forget that this terrine is easy to customize: aromatic herbs, the type of crepes, or even the vegetables in the filling can be adjusted to your taste.
• We start with the savory crepes, as they will be the perfect “wrap” for our terrine. First, I washed the spinach and herbs thoroughly, then chopped them—not too finely. In a large bowl, I whisked the eggs with a pinch of salt until slightly fluffy. I gradually added the flour and milk, mixing continuously to keep the batter smooth and free of lumps.
• Each crepe cooks quickly, just 1–2 minutes per side, until it takes on a light golden hue. I let them cool completely before using them for the terrine – they form the base that will make the dish not only tasty but also visually stunning.
• While I was preparing the crepes, I boiled the chicken breast with half of the vegetables: onion, carrot, and celery. Together, they create a flavorful broth, perfect for the terrine filling.
• Next, I chopped the remaining vegetables along with the mushrooms. I then sautéed them in a little oil, starting with the vegetables to soften them slightly, and then added the mushrooms.
  
  
• Everything was seasoned with salt and freshly ground pepper, and the aroma filling the kitchen already hinted at how delicious the terrine filling would be.
  
• I reserved 500 ml of the chicken broth and put it back on the stove over low heat. I added the cream and seasoned to taste, then brought everything just to the brink of boiling. At this point, I added the gelatin, being careful not to break it, so that the terrine filling would turn out perfectly creamy.
• I combined the mushrooms, Parmesan, and sautéed vegetables with the finely chopped boiled chicken. I poured the warm broth with cream and dissolved gelatin over them, gently mixing until everything was well combined. Then I tasted and adjusted the seasoning if needed. This was the base of the terrine, ready to be poured into the savory crepes.
• I chose to use a rectangular springform pan for the terrine. My advice is to use a pan with a slightly larger base or to place the pan inside another baking tray, as some liquid will inevitably escape – which is completely normal. I lined the pan with plastic wrap, then arranged the crepes, covering the bottom and sides of the pan as neatly as possible.
• I carefully added the filling gradually, placing the larger pieces of mushrooms and chicken first, making sure to distribute them as evenly as possible. Finally, I poured the remaining liquid almost up to the edge of the pan.
  
• I “closed” the terrine by folding the crepes over one by one, covering the liquid as well as possible. I placed plastic wrap on top and refrigerated the terrine overnight.
  
• Quick tip: Before refrigerating the terrine, tilt the pan slightly to remove any excess liquid. The next day, when you remove the pan, it will be much easier.
• The next day, the terrine had set beautifully and was ready to serve. I carefully removed it from the pan and took off the plastic wrap. I placed it on a serving platter and garnished with a few thin slices of sautéed mushrooms and fresh herbs.
• Serving this terrine doesn’t require much “fuss”: a handful of fresh salad, lightly drizzled with lemon juice, is more than enough. The terrine is served cold, straight from the platter, and can be customized to taste – with extra herbs, grated cheese, or even other types of vegetables.
• The recipe may seem long, and you might feel discouraged just by looking at the ingredient list. I warmly encourage you to give it a try! With a little organization, everything flows smoothly, and before you know it, the terrine is in the fridge – at which point it’s all done!
  As always, I look forward to reading your thoughts in the comments. Earthy hugs, Ely