Field Mushroom and Hazelnut Terrine with Giles Barber's Quince Membrillo

Ingredients

• 190g of grated Barber’s Cheddar
• 400g mushrooms set aside 100g
• 100g Butter
• 1 red onion, finely diced
• 100ml dry sherry
• ½ TBSP fresh thyme (about 4 of 5 sprigs), finely chopped
• 1 tsp Marigold Swiss Vegetable Bouillon
• 1 tsp cracked pepper
• 200g toasted hazelnuts
• 2 LARGE eggs, beaten
• 125g of cream cheese
• Handful of fresh parsley

Method

1. Slice mushrooms and onion and add to a heavy based pan with 50g of butter on a medium heat.
2. Add 4 sprigs of fresh thyme finely chopped and a good helping of fresh black pepper Next add a teaspoon of vegetable bouillon to the pan whilst the liquid from the mushrooms is reducing down.
3. Next add 100ml of fine dark sherry and reduce down, this wants to be almost dry. Set aside and now slice the remaining mushrooms and pan fry until golden. I prefer the taste of toasted hazelnuts, so with a baking tray add 10g of butter and 200g of hazel nuts and place in a preheated oven at 185 until toasted
4. Next beat the eggs and add the grated cheddar and the cream cheese.Take the mushrooms that have been cooked with the onion and sherry and add to a food processor with the hazelnuts and blend with a handful of fresh parsley and blitz until smooth.
5. Grease and line a loaf tin and set the oven to 175.
6. Take the beaten eggs, cream cheese and cheddar and fold in the the mushroom and hazelnut mix, pour half in to the loaf tin and then make a layer of the sliced mushrooms, pour the rest of the mix in, top with grated cheddar and sprinkle with fresh thyme.
7. Place in the oven for 45 min or until a knife comes out clean. Serve with salad or melba toast as a delicious starter or even as a an addition to a ploughman’s lunch.