Knox Unflavoured Gelatine

MUSHROOM TERRINE
Prep: Cook: Chill:	20 mins 5 mins 4 hrs		Sprinkle gelatine over cold water in a large bowl. Let stand 1 minute. Add boiling water and bouillon concentrate. Stir until gelatine is completely dissolved, about 5 minutes. Saut� mushrooms, red pepper, green onions and garlic in hot oil until tender, about 5 minutes. Stir in lemon juice, pepper and nutmeg. Add to gelatine mixture. Refrigerate until mixture is the consistency of unbeaten egg whites, about 40 minutes; stir occasionally. Fold in yogurt and sour cream. Pour into a 7-3/8 x 3-5/8-inch (18 x 9 cm) loaf pan. Refrigerate until set, about 3 hours. Unmould onto a serving plate.
A light and zippy salad or first course to enjoy on a hot summer day! Serve on a bed of lettuce, garnished with red pepper strips and fresh mushroom slices. Surround with assorted crackers and bread.
1 1/4 cup 3/4 cup 1 tbsp 2 cups 1/4 cup 1/4 cup 1 1 tbsp 1 tsp 1/4 tsp 1/8 tsp 1/4 cup	pouch Knox^� Unflavoured Gelatine cold water boiling water liquid beef bouillon concentrate finely chopped mushrooms finely chopped seeded red pepper finely chopped green onions small garlic clove, minced vegetable oil lemon juice pepper nutmeg each: plain yogurt, sour cream	1 50 mL 75 mL 15 mL 500 mL 50 mL 50 mL 1 15 mL 5 mL 1 mL 0.5 mL 50 mL
Makes 10 servings.