Terrine Of Button Mushrooms With Bacon

Soak the crumbled bread in the hot milk. Remove the earthy stem and quickly wash the mushrooms. Keep six small ones whole. Chop the rest.

In a frying pan, melt the chopped shallots and garlic with the oil for 5 minutes. Add the mushrooms. Stir until the water has evaporated. Season with salt and pepper.

Turn on the oven at 180°C. Line a bowl with the strips of bacon, leaving them hanging over the edge. Beat the eggs with the cream, nutmeg, salt and pepper. Mix in the breadcrumbs, mushrooms and chopped parsley.

Fill the terrine with stuffing, interspersing the whole mushrooms. Fold the strips of bacon over it. Place a sheet of parchment paper on top, then the lid.

Place the terrine in a hot water bath. Put it in the oven and cook for 45 minutes. Remove the lid and continue cooking for another 15 minutes. Serve the terrine warm.