Mushroom terrine

Peel the carrot. Cut it into thin strips with a potato knife, throw them into boiling water for a couple of minutes, then transfer to cold water to preserve the color.

Chop the mushrooms coarsely. Finely chop the shallot. Sauté the mushrooms in butter with onion and thyme leaves. During the process, salt and fry until all the mushroom juice evaporates. Then splash with wine and sprinkle with dry gelatin, as if it were salt. Stir, evaporate the liquid. Add a couple of crushed or finely chopped garlic cloves, a handful of chopped parsley, and remove from heat after a few seconds. Let it cool.

Cover the mold with food film, leaving long tails on all sides. Lay carrot slices on top in a thin layer, ensuring the edges remain for later sealing. Place mushrooms on the carrots, slightly flatten, and fold the carrot tails inside. This will create a roll in the carrots. Tighten the film and place it in the refrigerator in the mold for half an hour.

Whisk honey with olive oil, add one crushed garlic clove, cayenne pepper, paprika, salt, and mix.

Before serving, carefully slice with a sharp knife, arrange the pieces on a plate, and serve with honey sauce.