Morel terrine

Total time: 3hr 15m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 348 Kcal, 11g Protein, 6g Carbohydrates, 29g Fat


  • Aspic jelly layer
  • 3 tbsp water
  • 3 tbsp white port
  • 1 parcel aspic powder (approx. 12 g)
  • Morels
  • 1 shallot, finely chopped
  • 30 g dried morel mushrooms, soaked, drained
  • 1 tbsp olive oil
  • 4 tbsp white port
  • 3 tbsp water
  • 0.5 tsp salt
  • a little pepper
  • Cream cheese mixture
  • 200 g plain organic cream cheese
  • 125 g Mascarpone
  • 2 tbsp flat-leaf parsley, finely chopped
  • salt and pepper to taste
  • 1 parcel aspic powder (approx. 12 g)
  • Utensils
  • One terrine or small loaf tin (approx. 500 ml), brushed with a little oil and lined with cling film.

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  • Aspic jelly layer

    Bring the water, port and aspic powder to the boil while stirring, allow to cool slightly, pour into the prepared tin, chill for approx. 30 mins.
  • Morels

    Heat the oil in a non-stick frying pan, briefly sauté the shallot and morels. Pour in the port wine and water, season, simmer for approx. 2 mins. Drain the mushrooms, retain 4 tbsp of the liquid, leave both to cool. Finely chop two-thirds of the mushrooms.
  • Cream cheese mixture

    Combine the cream cheese and mascarpone, mix in the chopped mushrooms and parsley, season. Bring the reserved port liquid to the boil with the aspic powder while stirring, allow to cool slightly, stir into the mixture. Transfer two-thirds of the mixture to the tin, top with the remaining whole morels, press down gently. Spread the rest of the mixture on top, smooth down, cover and refrigerate for approx. 2 hrs. until set.
  • Prepare:

    Prepare the terrine approx. 1 day in advance, cover and keep in the fridge.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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