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“Here's a great no-fat side dish, full of flavor and textures. This terrine can be done ahead of time and re-heated just before serving”

Ingredients Nutrition

  • 8 potatoes, peeled and thinly sliced
  • 4 cups wild mushrooms (a mix of portobello, shiitake, button and oyster)
  • salt and pepper
  • 1 12-2 cups vegetable stock, preferably home made


  1. Preheat the oven to 350. Grease a 9 x 13 glass baking dish.
  2. Peel and thinly slice the potatoes. Thinly slice the mushrooms.
  3. Cover the bottom of the baking dish with 1/2" of potatoes. Place all the mushrooms on the top and cover with another 1/2" of potatoes. Season with salt and pepper. Pour the vegetable stock over all to a depth of 1/2".
  4. Oil one side of a sheet of aluminum foil and lightly cover the potatoes, oiled side down. Bake for 1 hour, then remove the foil. Bake another 30 - 45 minutes, or until a knife goes through the center easidly. Remove from the oven. Place a heavy object on top of the terrine to compress it while cooling, for about 1 hour.
  5. To serve: Cut the terrine into squares, place on a greased cookie sheet and reheat at 350 for 10 - 15 minutes.

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