Carrot and Mushroom Terrine

This colorful vegetarian terrine is similar to a vegetarian meatloaf. Serve it at a party or for a weeknight dinner.

Serves: 8Hands-on: 20 minutesTotal: 1 hour 15 minutesDifficulty: Medium

Serves: 8


  • ¼ cup butter
  • 2 cloves garlic, chopped
  • 1 lb. mushrooms, chopped
  • 1 cup chopped shallots
  • 4½ cups diced carrots
  • 5 large eggs
  • ½ cup breadcrumbs
  • 1 cup grated Parmesan cheese
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • ½ tsp. dried oregano
  • ½ tsp. dried rosemary
  • ¼ cup chopped fresh parsley


  • Heat oven to 350°F. Butter a 2-quart terrine or loaf pan. Melt ¼ cup butter in a heavy-bottomed skillet. Add the mushrooms, garlic, and shallots; cook until shallots soften, about 10 minutes.
  • In a mixing bowl, combine the shallot mixture with the carrots, eggs, breadcrumbs, the cheese, salt and pepper, oregano, and rosemary. Pour mixture into terrine or loaf pan and cover with foil. Bake 30 minutes. Let stand 30 minutes then turn out and slice. Serve warm or cold.