Christmas mushroom and chestnut terrine with warm cranberry spiced wine sauce

Instructions

1. 1

   Preheat the oven to 180 °C / 350 °F. Lightly grease a loaf or terrine pan about 23 x 13 cm with a little of the butter.

2. 2

   Heat the olive oil and the remaining butter in a large skillet over medium heat. Add the onion and celery and cook for 5 minutes until softened. Stir in the garlic and cook 1 minute more.

3. 3

   Add the mixed mushrooms, salt, black pepper, and nutmeg. Cook for 8 to 10 minutes, stirring, until the mushrooms release their liquid and the mixture starts to brown lightly. Add the chestnuts, parsley, and thyme, mix well, and remove from the heat.

4. 4

   Place the rustic bread cubes in a large bowl. Pour the milk over the bread and let stand for 2 minutes so it can soften.

5. 5

   Add the mushroom and chestnut mixture, eggs, and grated aged cheese to the bowl. Mix well until evenly combined, making sure the bread is well distributed.

6. 6

   Transfer the mixture to the prepared pan, pressing gently to compact it. Cover the pan with aluminum foil.

7. 7

   Place the pan inside a larger baking dish and pour in hot water until it reaches halfway up the sides of the pan to create a water bath. Bake for 45 minutes at 180 °C / 350 °F.

8. 8

   While the terrine bakes, make the sauce. In a small saucepan combine the cranberries, red wine, brown sugar, orange zest, and ground cinnamon. Cook over medium heat for 12 to 15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly.

9. 9

   Remove the foil from the terrine and bake 10 minutes more at 180 °C / 350 °F to brown the top. Remove from the oven and let rest for 10 minutes before unmolding and slicing.

10. 10

    Serve the terrine in thick slices with the warm cranberry spiced wine sauce spooned over or on the side.