Mushroom Terrine

Finely chop the mushrooms and sauté them in a hot skillet with a little oil over high heat for 5 minutes, stirring constantly. Add the finely chopped onion and sauté for another 2-3 minutes until soft.

Process the chicken breast and liver with the eggs in a blender (or pass through a meat grinder if you don't have a blender).

Combine the minced chicken and liver with the sautéed mushrooms and onion, add the finely grated (or pressed) garlic, thyme leaves, sugar, and spices. Mix everything thoroughly.

Line the loaf pan with silicone-piced parchment, overlap the bacon slices inside, pour in the meat mixture, cover with bacon slices on top, seal with foil, and place into a deep-sided baking sheet.

Preheat the oven to 150°C (300°F). Pour hot water into the baking sheet so that it reaches 1/3 to 1/2 up the sides of the terrine pan, and bake in the oven for 1.5 hours.