Mushroom macarons with guinea-fowl terrine 

Clean the mushrooms. Remove the stems and chop them finely, mix with the guinea-fowl terrine until a homogenous mixture is obtained. 

Mix the goat cream cheese and fresh herbs in a bowl. Season with salt, pepper and a few drops of lemon juice. 

Dip each mushroom cap in lemon juice to prevent browning. 

Stuff mushroom caps with cheese and guinea-fowl terrine mixtures. Add a second cap to make the macarons. Garnish with sesame seeds, chives and dried cornflowers (optional).