WILD MUSHROOM TERRINE
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 Chefâs 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.
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Domonique Parker
[email protected]This terrine is absolutely stunning! The presentation is beautiful and the flavors are amazing.
Francisco Bosco
[email protected]I'm so glad I found this recipe. This terrine is now my go-to dish for special occasions.
MD:shanto Islam
[email protected]This terrine is delicious! I love the combination of flavors and the texture is perfect.
Ariyan Saiful
[email protected]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
[email protected]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
[email protected]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
[email protected]This terrine is absolutely stunning! The presentation is beautiful and the flavors are amazing.
Bhai6621 bhandari
[email protected]I'm so glad I found this recipe. This terrine is now my go-to dish for special occasions.
Boyka 79k
[email protected]This terrine is delicious! The flavors are amazing and the texture is perfect.
king&queen Empire
[email protected]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
[email protected]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
[email protected]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
[email protected]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.