Spinach and Mushroom Terrine

For the spinach-mushroom terrine, place the cleaned spinach in a perforated insert.

Preheat the steamer to 90 °C. Then steam the spinach for 1 minute. Rinse spinach in cold water, drain in a sieve, squeeze and chop coarsely. Clean mushrooms, leave small ones whole, cut larger ones in half. Cut spring onions into rings. Steam everything with the diced carrots in a perforated insert in a preheated steamer at 100 °C for about 6 minutes.

Butter a tureen mold or coffee cups or line with plastic wrap, pour in the vegetables.

Beat the eggs with the butter until foamy. Mix in whipped cream, vegetable broth and Parmesan, season with parsley, lemon zest, nutmeg, allspice, pepper and salt and pour into the mold. Place it on the grill.

Cook the terrine in the preheated steamer at 95 °C for 20 minutes.

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