Wild Mushroom Terrine Food

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.

WILD MUSHROOM TERRINE

Steps:

• Preheat the oven to 350. Grease a 9 x 13 glass baking dish.
• Peel and thinly slice the potatoes. Thinly slice the mushrooms.
• Cover the bottom of the baking dish with 1/2" of potatoes. Place all the mushrooms on the top and cover with another 1/2" of potatoes. Season with salt and pepper. Pour the vegetable stock over all to a depth of 1/2".
• Oil one side of a sheet of aluminum foil and lightly cover the potatoes, oiled side down. Bake for 1 hour, then remove the foil. Bake another 30 - 45 minutes, or until a knife goes through the center easidly. Remove from the oven. Place a heavy object on top of the terrine to compress it while cooling, for about 1 hour.
• To serve: Cut the terrine into squares, place on a greased cookie sheet and reheat at 350 for 10 - 15 minutes.

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 AND VEAL TERRINE WITH ROASTED YELLOW PEPPER COULIS

Steps:

• Make the terrine:
• In a small bowl combine the bread, 1/4 cup of the cream, and the egg white. In a large skillet cook the garlic and the onion in 2 tablespoons of the butter over moderately low heat, stirring, until the onion is softened, add the white mushrooms, and cook the mixture over moderate heat, stirring, for 5 minutes, or until the mushrooms are softened and begin to give off their liquid. Add 2 tablespoons of the Cognac and cook the mixture, stirring, until all the liquid has evaporated. Let the mixture cool, transfer it to a food processor, and purée it with the bread mixture. Add the veal, the remaining 1/4 cup cream, and salt and pepper to taste and blend the mixture, scraping down the sides, until it is smooth. Transfer the veal mixture to a bowl and keep it covered and chilled while cooking with wild mushrooms. In the skillet, cleaned, cook the shallots with salt and pepper to taste in the remaining 2 tablespoons butter over moderately low heat, stirring, until they are softened, add the wild mushrooms, and cook the mixture over moderate heat, stirring, for 2 minutes. Add the broth, the wine, and the remaining 2 tablespoons Cognac and boil the mixture, uncovered, stirring occasionally, until all the liquid has evaporated. let the mixture cool, stir in into the veal mixture, and spoon the mixture into a well-buttered 1-quart terrine, smoothing the top. Cover the terrine with a buttered sheet of foil and the lid, put the terrine in a baking pan, and add enough hot water to the pan to reach halfway up the sides of the terrine. Bake the terrine in the middle of a preheated 350°F. oven for 1 hour to 15 minutes, or until a meat thermometer registers 165°F. Let the terrine cool and pour off any excess liquid. Invert the terrine onto a plate and chill it, covered, overnight.
• Make the coulis:
• In a blender blend together the roasted peppers, the oil, the vinegars, and salt and black pepper to taste until the mixture is smooth.
• Cut the terrine into 1/2-inch-thick slices and pour about 1/4 cup of the coulis onto each of 8 serving plates. Put a slice of terrine over the coulis and sprinkle each serving with some of the diced bell peppers and the chives.
• To roast peppers:
• Using a long-handled fork char peppers over an open flame, turning them, until skins are blackened, 2 to 3 minutes. (Alternatively, broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning them every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs. (Wear rubber gloves when handling chilies.)

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.