Wild Mushroom and Lentil Terrine for 2 (V)(GF)
Truffle, Sour Cream & Madeira
Farmyard’s vegetarian take on a traditional country terrine, featuring wild mushrooms and truffle, bound with a puy lentil farce.
The earthy, bold flavours of wild mushrooms, roasted button mushrooms and musky puy lentils are lifted by sour cream, fresh thyme and garlic. Flavoured with truffle and finished with aged Madeira for the ultimate meat-free terrine flavours. Finally, course-cut mushrooms are bound with a smooth lentil farce which is then baked in traditional cast iron terrines, chilled and then sliced - to create a sumptuous, spreadable starter.
To highlight the flavours, Chef recommends serving at room temperature with some charred sourdough, a fruity chutney and crunchy pickles.
Button Mushrooms, Vegetable Stock (Onion, Carrots, Leeks, Garlic, Celery, Thyme, Water, Rapeseed Oil), Egg, Puy Lentils, Dried Mixed Mushroom, Salt, Thyme, Truffle Oil, Sour Cream (Milk), Cooking Wine Madeira (Sulphites).
Allergen advice. For allergens, see ingredients in bold.
Made in an environment that handles celery, crustaceans, fish, milk, mustard, peanuts, soya, cereals, eggs, molluscs, nuts, sesame seeds, and sulphites
Remove from the freezer and remove packaging. Allow to defrost in the fridge for 10-12 hours, until completely thawed.
Please keep refrigerated and use within 48 hours of defrosting. Treat these steps as guidelines, as all appliances vary.