Potato-mushroom casserole / terrine with cherry tomatoes

Cooked Potato-Mushroom Casserole/Terrine with Cherry

Terrine is the name of a French dish that comes from the rectangular, fireproof dish with a lid, in which the dish was cooked. Served cold, sliced, with slices of bread... But since there were such magic aromas in the kitchen, we just couldn't stand it and ate the first day terrine as a casserole, hot. And on the second day we, as usual, sliced it and put it on some home-made bread. Very tasty and filling! Try it ;) P.S.: Since I cooked the dish on a hunch, I got an insufficient amount of the finished product. For you I doubled the proportions, i.e. е. The terrine will be twice as big as it should be.
Author of the recipe

Ingredients for the potato-mushroom casserole/terrine with cherry tomatoes:

Mushrooms (assorted) - 500 g
Onions - 2 pcs
Potatoes (peeled) - 500 g
vegetable oil - 4 tablespoon
semolina - 100 g
Garlic - 2 clove
Greens (chopped) - 2 tablespoon
Sweet paprika - 1 teaspoon
Basil - 1 teaspoon
Black pepper (to taste)
Salt (to taste)
Cherry tomatoes - 6 pcs
Green peas (fresh or frozen) - 120 g

How to cook potato-mushroom casserole / terrine with cherry tomatoes step by step with photos

	Sauté onion, fry in oil until golden.
	Add the mushrooms and cook until the liquid has evaporated.
	At this point you can add a couple of tablespoons of white wine (if you're cooking on a weekend or holiday), season with salt and pepper. Cook for a few more minutes and then remove from the heat.
	Transfer the mass of mushrooms in a blender, chop (without fanaticism), or you can use a meat grinder.
	Add the shredded mushrooms to a bowl, add the grated raw potatoes and mix well.
	Pour in semolina (I have semolina from Mistral), stir it up.
	Add spices and seasoning.
	Then add the greens.
	And green peas.
	mix well, put into a baking dish (I have 9x23cm).
	Top with half cherry tomatoes (they can be used all over, if you like).
	Bake at 180°С for about 35-40 minutes. I kept it a little too long, tomatoes got brown :)
	Let cool in shape a little and you can serve it as a casserole.
	For the terrine you need to cool it completely in the mold, then slice it and serve with bread.
	Bon appetit! :)