Potato Terrine with Mushrooms and Dandelion

For the potato terrine with mushrooms and dandelion, first peel the potatoes and boil them in salted water until soft. Drain and allow to steam thoroughly. Mash coarsely with a fork or masher.

Clean mushrooms and sauté in 2 tablespoons butter. Add shallots and sauté briefly until translucent.

Mix mushrooms with the mashed potatoes. Melt the remaining butter and brown slowly. Gently fold into potato-mushroom mixture, season with sea salt and pepper.

Line a loaf pan with plastic wrap. Pour in the potato-mushroom mixture and press down well. Let set overnight in the refrigerator.

Mix cream cheese with sour cream until smooth and season to taste.

Cut terrine into slices. Either serve cold or warm up in oven at 175 °C for 5-8 minutes.

Gently marinate dandelion with apple cider vinegar and canola oil. Dress terrine with a blob of cream cheese and dandelion leaves. Serve potato terrine with mushrooms and dandelion.

Preparation Tip:

Potato terrine with mushrooms and dandelion as an appetizer possibly serve with fried mushrooms.

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