Porcini Mushroom Terrine

Preparation

1. Peel and chop the shallot and garlic and chop the mushrooms. Fry together in the butter until all of the fluid from the mushrooms has evaporated.
2. Mince the ham. Add to the mushrroom mixture, QimiQ Classic, mustard and porcini flour and season with salt and pepper. Blend to a smooth paste.
3. Wet the inside of one large or two small terrine moulds and line with cling film. Pour the mixture into the form (approx. 2 finger thick) and chill.
4. Tip out of the mould, remove the cling film and portion into slices. Serve with pickled porcini and salad.