Have fun preparing this mushroom dish!
(approx. 45 min.) Mushrooms, oyster mushrooms, rub mushrooms well with kitchen paper, cut into small cubes. Remove the peel from the garlic, dice finely. Sauté everything in a little hot olive oil, season with salt and bell pepper, halve peppers, remove seeds, clean, cut into small cubes.
Peel tomatoes, remove seeds, chop into small cubes. Peel onions, cut into rings.
Bring the water to the boil, add the powdered jelly. Cover casserole dish with plastic wrap. Mix well peppers, tomatoes, mushrooms with a little bit of parsley, fill in prepared tureen, press a little bit smooth, pour aspic up to the rim, tap a little bit. Close the foil, put it in the refrigerator for three to four hours or preferably overnight.
Rinse the lettuce, drain well, arrange on plates as a small bouquet. Open the chicory, add the shuttles and garnish with onion rings. Mix well cream cheese with chives, parsley and season with salt and pepper. Cut egg tomatoes in half, remove seeds, fill with cheese mixture and sprinkle cut cress on top, add to salad bouquet.
Turn out the terrine, cut into slices about two centimeters thick, arrange next to the lettuce. Drizzle the salad with vinegar and oil, season with ground pepper. Bake the bread until crispy, cut open and add to the salad.
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