Mushroom rillettes

Chop the onion, mushrooms and parsley.

Remove the germ and crush the garlic.

Sweat the onion until golden, add the mushrooms, garlic and parsley, and the green beans, and sauté until the juices have evaporated.

Season to taste.

Blend the mixture until smooth, leaving a few chunks.

Pour into a terrine. Smooth the top with the back of a spoon.

Refrigerate for at least 1 hour before serving.