Clémentine is a French blogger who is passionate about photography and a gourmet who is convinced of the important role our nutrition plays for our health. This is reflected on her blog and Instagram channel. She works as a food stylist and content creator and presents a variety of delicious recipes and ideas.

Ingredients for one terrine

10 g dried porcini or shiitake mushrooms
50 g sunflower seeds
200 g fresh mushrooms (champignons, oyster mushrooms, chanterelles, delicious milk caps, etc.)
30 g hazelnuts
1 tablespoon yeast extract
2 shallots
1 clove of garlic
1 pinch of smoked paprika and hot pepper
7 sprigs parsley
1 bay leaf
2 sprigs fresh thyme (or a few basil leaves)
50 ml dark beer
2 tablespoons olive oil


  1. Heat some water and cut the porcini (or shiitake mushrooms) into thin slices. Put the slices in a bowl with the sunflower seeds and cover with boiling water. Leave to soak for 1 hour.
  2. In the meantime, prepare the ingredients for the terrine. Peel or brush the fresh mushrooms and rinse under cold water. Place on a clean cloth and set aside.
  3. Toast the hazelnuts in a pan for a few minutes. Then remove and set aside.
  4. Peel the shallots and garlic cloves, chop the shallots, and crush the garlic. Remove the leaves from the parsley and thyme, wash the parsley and chop finely.

Cooking of the terrine

  1. Heat the olive oil in a pan and sauté the shallots with the crushed bay leaf. Once the shallots have turned a nice golden colour, add the crushed garlic, the fresh mushrooms, and the drained mushrooms. Cook over a high heat, stirring regularly, until the water has evaporated from the mushrooms.
  2. Stir in the yeast extract, smoked paprika, chili, parsley, thyme, and brown beer. Simmer on a low heat for about ten minutes. After this time, there should be no more liquid in the pan.
  3. When all the ingredients for the terrine are ready, put the hazelnuts and all the zest in a blender and mix. Blend intermittently so as not to puree the mixture. Stop depending on the consistency you like.
  4. Finally, pour the contents of the blender into an ovenproof container (a preserving jar is ideal) and place in a cold oven. Bake in the open tin for 20 minutes at 150°C and leave to cool in the open oven.

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