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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Yobra Korinal
[email protected]This terrine was easy to make and turned out so well! I used a variety of wild mushrooms and the flavor was incredible. I will definitely be making this again.
Aleem Olamiposi
[email protected]I made this terrine and it turned out great! The flavors were rich and complex, and the texture was smooth and creamy. I will definitely be making this again.
Kettie Kumwenda
[email protected]This terrine was a bit bland for my taste. I think I would add more herbs and spices next time.
ann wolfe
[email protected]I made this terrine for a potluck and it was a hit! Everyone loved it. The terrine was creamy and flavorful, and the presentation was beautiful. I will definitely be making this again.
BLACK 444YT
[email protected]This terrine was easy to make and turned out great! I used a mix of wild and cultivated mushrooms and the flavor was fantastic. I will definitely be making this again.
Suman Yada
[email protected]I made this terrine for my family and they loved it! The terrine was moist and flavorful, and the sauce was delicious. I will definitely be making this again.
James Lowbridge
[email protected]This terrine was a bit more work than I expected, but it was worth it! The flavors were amazing and the presentation was beautiful. I will definitely be making this again for special occasions.
James Carr
[email protected]I've made this terrine several times now and it's always a crowd-pleaser. The flavors are so rich and complex, and the texture is perfect. I highly recommend this recipe.
Jonathan Ventura
[email protected]This terrine was easy to make and turned out so well! I used a variety of wild mushrooms and the flavor was incredible. I will definitely be making this again.
Randall Walton
[email protected]I made this terrine for a dinner party and it was a huge hit! Everyone loved it. The terrine was beautiful to look at and the flavors were amazing. I highly recommend this recipe.
Talha Khan007
[email protected]This terrine was absolutely delicious! I followed the recipe exactly and it turned out perfectly. The flavors were rich and complex, and the texture was smooth and creamy. I will definitely be making this again.