WILD MUSHROOM TERRINE

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WILD MUSHROOM TERRINE image

Categories     Mushroom     Appetizer     Side     Sauté     Christmas     Picnic     Thanksgiving     Wedding     Dinner     Lunch     Casserole/Gratin     Fall     Spring     Summer     Healthy

Yield 8-10 people

Number Of Ingredients 17

Mushrooms
½ pound golden chanterelles
2 pounds/4 packages (8 oz. each) Organic Chef’s Sampler Mushrooms from Mycopia Brand (Alba and Brown Clamshell, Trumpet Royal, Velvet Pioppini and Forest Nameko mushroom varieties) or any other mushroom varieties available in your food store
Stock
6 cups chicken stock or vegetable stock
5 ounces skinless, boneless chicken breasts, finely chopped
3 egg whites
2/3 cup thinly sliced leek
1/3 cup thinly sliced celery
1 small carrot, peeled and cut into thin rings
About 8 gelatin leaves, or 2 envelopes unflavored gelatin
6 crêpes with chopped dill, 11- or 12-inch in diameter
To serve
Baby micro greens or any other peppery greens, tossed in light vinaigrette
Special equipment
Loaf pan or collapsible terrine mold 8x4x3½
To save time, purchase Chef’s Sampler Org Shrooms (Whole Foods), no washing. Cut Trumpets lengthwise into 3-4 slices + cut bases off smaller shrooms. You'll need approx 4 x 8 oz. pckgs or 2 lbs of different mushrooms. If N/A, you can use 2-3 varieties. Make sure to remove earth, sand, damaged parts. Briefly wash different shrooms separately in cold water, drain well.

Steps:

  • Bring stock to boil in saucepan, add generous amount of salt + cook one variety at a time. Allow 4 min for chanterelles; 2 minutes for each Trumpet+ small mushrooms in the Chef’s Sampler package. Transfer to colander and let drain. When all cooked, boil stock to reduce it by 1/3. Let mushrooms + stock cool. To clarify the reduced stock, put chicken, egg whites,+ vegetables in a bowl, mix w/whisk + tip in the cold stock. Bring mixture to boil, stirring continuously w/ whisk, turn heat to v low + simmer gently x30". Strain stock thru fine sieve or cheesecloth lined sieve into bowl. Measure the quantity. Use 2 env of unflavored gelatin per 2 c of stock. Sprinkle powd gelatin over ¼ c cold stock (or H20) to soften. Add softened powdered gelatin to stock, stirring w/spoon until completely dissolved. Leave til cold, then adjust seasoning again. TIP: Cook shrooms in already well salted stock, + once dissolved, check for seasoning + adjust if needed. Cold food may taste dull; seasoning is very impt. Prep mold by spraying w/oil, lining w/plastic wrap on top, letting it overhang the top edges. Oil helps plastic to adhere better. Use collapsible terrine mold or loaf pan. Trim crêpes into squares. Arrange crêpes side-by-side on plastic wrap to line the dish, leaving plenty of overhang at both ends/sides. Lay Trumpets in single layer on bottom of terrine.Pour aspic (stock w/ dissolved gelatin) over shrooms and refrigerate until starts to set.Scatter half the mixed shrooms, pour over more aspic.Lay chanterelles in single layer, top with more shrooms, top w/rest of aspic. Fold overhanging crêpes over terrine to enclose, then fold plastic wrap over top; refrigerate for >= 24 hours. Apply some light weight on top of terrine to reinforce shape. To serve, invert terrine onto board, unmold, peel off plastic wrap. Using long thin-bladed knife, cut terrine into slices ~¾" thick. Lay a slice on each plate, arrange w/ micro-greens and scattered shrooms to decorate.

Domonique Parker
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This terrine is absolutely stunning! The presentation is beautiful and the flavors are amazing.


Francisco Bosco
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I'm so glad I found this recipe. This terrine is now my go-to dish for special occasions.


MD:shanto Islam
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This terrine is delicious! I love the combination of flavors and the texture is perfect.


Ariyan Saiful
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I've made this terrine several times now and it always turns out great. It's a bit time-consuming to make, but it's definitely worth the effort.


M Ejaz
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This terrine is a bit time-consuming to make, but it's definitely worth the effort. The flavors are amazing and it's always a crowd-pleaser.


Mpho_M Mariri
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I'm not a huge fan of terrines, but this one is really good. The flavors are well-balanced and the texture is perfect.


Jonayd Boss
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This terrine is absolutely stunning! The presentation is beautiful and the flavors are amazing.


Bhai6621 bhandari
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I'm so glad I found this recipe. This terrine is now my go-to dish for special occasions.


Boyka 79k
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This terrine is delicious! The flavors are amazing and the texture is perfect.


king&queen Empire
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I love this terrine! It's so flavorful and elegant. I've made it for several dinner parties and it's always a hit.


Rahimul Hasan Bablu
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This was my first time making a terrine and it came out beautifully! The instructions were easy to follow and the results were stunning. I will definitely be making this again.


Shakil SD
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I've made this terrine several times now and it always turns out great. It's a bit time-consuming to make, but it's definitely worth the effort. The flavors are amazing and it's always a crowd-pleaser.


Kaung Kaung
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This terrine was absolutely delicious! I made it for a dinner party and it was a huge hit. The flavors were complex and rich, and the texture was perfect. I would definitely recommend this recipe to anyone looking for a special occasion dish.