Mushroom and Potato Terrine

by Edward Daniel
Caption of Mushroom and Potato Terrine. Image by Edward Daniel (c).

Mushroom and Potato Terrine is one of those easy on the mouth-watering accompaniment to a wholesome dish. I love how it can supplement a roasted root vegetable or even a stew.

Caption of Mushroom and Potato Terrine. Image by Edward Daniel (c).
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • For the potatoes
  • 1kg potatoes
  • 50g oats
  • 150ml filtered water
  • Few sprigs of rosemary
  • Pinch of salt
  • 250g mushrooms
  • 50g olive oil


  1. Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
  2. Slice the mushrooms thinly and soak in the oil. Set to one side.
  3. Blitz the oats, water, rosemary and salt in a blender. Place into a mixing bowl.
  4. Remove the skin of the potatoes and slice with a mandolin. Cut into small chunks. Soak the potato in the rosemary mixture.
  5. Line a loaf baking tin with baking paper. Layer in the first set of potatoes. Then layer in the mushrooms. Keep layering toping with the potatoes. Keep it to five layers in total – three of potato and two of mushrooms.
  6. Cover with another loaf baking tin containing baking beans and roast in the oven for about 1 hour and 30 minutes.
  7. Remove from the oven. Turnover and carefully cut.
  8. Serve warm.



By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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