Mushroom Terrine Recipes

MUSHROOM TERRINE

Steps:

• Place dried mushrooms in a bowl to soak with 1 cup hot water. Put half the shiitakes with the pound of assorted mushrooms in a food processor; pulse to chop fine. Oil a terrine that holds 4 to 5 cups. Line with wax paper or parchment with enough overhang to cover top. Oil paper.
• Heat bacon and half the oil in a skillet. When bacon starts to soften, add shallots and garlic. Sauté until soft. Add processed mushrooms, and sauté over medium heat until cooked through. Put contents of skillet in blender with walnuts, 3 tablespoons parsley and cream. Drain the soaked mushrooms well, and add. Purée. Season with salt and generously with pepper. Add eggs and brandy, and process to mix. Transfer to a bowl.
• Preheat oven to 350 degrees. Bring a kettle of water to a boil.
• Add remaining oil to skillet. Add remaining shiitakes, and sauté until tender. Mix with remaining parsley. Fold into puréed mushrooms.
• Spoon into terrine; cover with paper. Put in a larger baking dish, and add hot water halfway up sides of terrine. Bake 1 hour. Put terrine on a rack; nest empty terrine on top, and weight with cans or jars. Cool 1 hour. Remove weights; refrigerate 6 hours or overnight. Unmold, peel off paper.

MUSHROOM TERRINE

Steps:

• Slice the mushrooms.
• Melt in the butter in a large pan and add the mushrooms and onion, if using, sauté until all of the water has come out of the mushrooms and evaporated.
• Preheat oven to 400°.
• Beat eggs, flour, salt, pepper in a big bowl.
• Add cooked mushrooms and mix.
• Pour into greased loaf pan or terrine.
• Cook in a bain marie, a large pan filled with water that you put the loaf pan into for 40 minutes.
• Cool a bit, unmold.
• Cut into slices or cubes.
• Eat as is or add a bit of white sauce.
• I like it room temp, in cubes, as is.

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 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.

WILD MUSHROOM PATE

Steps:

• Heat oven to 350 degrees. Spread walnuts on a baking pan. Bake until fragrant, about 7 minutes. Transfer walnuts to a bowl; set aside to cool. Finely chop, and reserve.
• In a large heavy skillet over medium heat, melt 4 tablespoons butter. Add mushrooms, scallions, and thyme, and cook, stirring occasionally, until liquid has been released and skillet becomes almost dry, 5 to 8 minutes. Stir in salt, pepper, and sherry. Cook until skillet is almost dry, about 10 minutes more. Remove from heat, and let cool.
• In a large bowl, combine mushroom mixture with reserved walnuts, parsley, lemon juice, Tabasco, and cream cheese. Season with salt and pepper to taste.
• Line a 3-cup mold with plastic wrap, allowing for a 4-inch overhang on all sides. Spoon the mushroom mixture into the pan. Cover with overhanging plastic, and firmly press down all over terrine with hands; spread mixture as evenly as possible. Refrigerate for at least 8 hours, or overnight.
• Just before serving, melt remaining 2 tablespoons butter in a medium skillet, and cook halved mushrooms just until tender, about 5 minutes. Season with salt and pepper. Unwrap chilled terrine, and invert it onto a small serving platter. Surround with cooked mushroom halves, and thyme leaves. Serve with toast points, water biscuits, or any plain cracker.

WILD MUSHROOM TERRINE

Steps:

• Cut the mushrooms and the pickled onions into thn slices, remove stems from spinach.
• blanch spinach and squeeze all excess waater out of it.
• Sauté the mushrooms in a pan with grape seed oil, crushed garlic, springs og rosmary and thyme.
• allow liquid to drip off the onion slices.
• Moisten terrine mold and line with plastic wrap.
• Arrange mushroom slices and onion, along with pieces of spinach in alternative layers, sprinkling each layer with salt and pepper.
• dissolve gelatine into two cups of hot mushroo, stock.
• pour the liquid into the mold, covering the layers completely.
• Fold plastic wrap over the aspic and put it under pressure.
• Place aside in a cool place to firm up.
• For serving, remove the aspic from the mold but keep in plastic wrap as it is easier to cut that way. The slices should be about quater of an inch in thickness. Remove plastic wrap before serving on top of a bed of baby leek salad tossed with sherry vinaigrette and seasoned with Fleur de sel.