Mushroom Terrine

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Mushroom Terrine.

Mushroom Terrine is a great family bonding experience.  It takes some time to assemble but the end result is always so exciting, extremely satisfying and certainly delicious! This pressed terrine was part of our Christmas Dinner this year but it is equally good as family’s everyday food. The artfully layered mushrooms like Golden Chanterelles, Trumpet Royals and other tiny varieties, are molded into the terrine which when sliced reveals the exciting eye-catching “interior design”. Serve it along with some salad of peppery arugula or rainbow of microgreens tossed in light vinaigrette. 

Ingredients for Mushroom Terrine.

Ingredients:  golden chanterelles, Alba and Brown Clamshell, Trumpet Royal, Velvet Pioppini, Forest Nameko mushroom varieties, chicken stock, chicken breasts, egg whites, leek, celery, carrot, gelatin envelopes, herb crêpes, salt and freshly ground white pepper.

Trumpet Royal mushrooms, sliced.

Mycopia brand has excellent variety of prepackaged organic gourmet mushrooms. For this recipe I used 4 packages (8 oz. each) of Chef’s SamplerTrumpet Royal mushrooms, featured on the image above, are one of my favorites and  you can always find them in the stores these days. Their meaty texture and savory flavor work great in this terrine. Simply cut each mushroom lengthwise into three or four slices and boil in stock for 3 minutes. Transfer to the colander and let them drain.

Golden Chanterelles, washed.

Golden Chanterelles are hard to find. I got mine at the local Whole Foods store. These orange-capped fungus are a great source of vitamins and nutrients needed for our immune system. With its fruity smell and mildly peppery taste, they deliver a distinct taste and visually arresting presentation for this terrine. You only need half a pound of chanterelles, since they are used in  the center of the terrine as an eye-catching single layer. Wash them briefly under cold running water, checking for dirt under the caps’ grill-like ridges. Then boil them in the same stock for 2-3 minutes. Drain in the colander.

Alba and Brown Clamshells, Velvet Pioppini, Forest Nameko mushroom varieties.

These are a combination of Alba and Brown Clamshells,  Velvet Pioppini and Forest Nameko mushroom varieties. Cut of the dry base and boil them all together for 2 minutes in the same stock. Drain in a colander.

Lift up the mushrooms from the boiling stock using slotted spoon.

Use slotted spoon to lift the mushrooms up from boiling stock.

Drain mushrooms in a colander.

Leave the mushrooms in a colander to drain. When all the mushrooms are cooked, boil the stock to reduce it by one third. Let the mushrooms and stock cool. 

Sliced celery. Sliced carrot.

Meanwhile, chop carrot, leek and celery thinly. Place them in a bowl. 

Diced chicken. Chicken and vegetables.

Finely chopped the 5 ounces skinless, boneless chicken breast and add it to the vegetables.   

Add egg whites to chicken and vegetables and whisk all together.Add mixture to the stock.

To clarify the reduced stock, add egg whites to the vegetables and chicken in a bowl, mix with a whisk and tip in the cold stock. Bring the mixture to a boil, stirring continuously with the whisk, then turn the heat to very low and simmer gently for 30 minutes. 

Strain the stock through a fine mesh sieve.

Strain the stock through a fine sieve or cheesecloth lined sieve into a bowl and measure the quantity.

Two cups of stock are needed for this recipe.

You need 2 cups of stock for this recipe.

Sprinkle powdered gelatin over cold water.

Sprinkle two envelops of powdered gelatin over ¼ cup cold stock (or water) to soften. Then add the softened powdered gelatin, to the stock, stirring gently with a spoon until completely dissolved.

mushroom-terrinemushroom-terrine

Prep your terrine mold  by simply spraying it with oil and lining it with plastic wrap on top, letting it overhang the top edges. The oil will help the plastic to adhere better. I like to use the collapsible terrine mold, but a loaf pan will work as well.  Trim the crêpes on the sides.

Line terrine mold with the crepes.

Arrange the crêpes side-by-side on the plastic wrap to line the dish, leaving plenty of overhang at both ends and on one side. Pour in half the cold, liquid aspic (stock with dissolved gelatin in it); it should half-fill the dish. Refrigerate until aspic starts to set.

Lay Trumpet Royal mushrooms first.

I used Trumpet Royal  mushrooms as my first layer. But play with mushroom verities you were able to find in your local market. Pour the aspic (stock with dissolved gelatin) over the mushrooms and refrigerate until aspic starts to set. Then scatter half the mixed mushrooms (Alba and Brown Clamshell, Velvet Pioppini and Forest Nameko) on top, lightly pressing into the aspic, pour over more aspic.

Pour aspic over the chanterelles. Scatter the mushrooms on top.

Lay the golden chanterelles in a single layer along the middle of the terrine, then gently pour in the rest of the liquid aspic to ¾ inch from the top.

Scatter the mushrooms on top ad push them into aspic.

Scatter in the remaining mushrooms and push them slightly into the aspic.

Fold the crepes. Fold the crepes.

Fold the overhanging crêpes over the terrine to enclose it, then fold the plastic wrap over the top; refrigerate for at least 24 hours.

Apply light weight.

I like to apply some light weight on top to reinforce the shape. settle. Some liquid will escape but it is totally fine.

Mushroom Terrine.

To serve, invert the terrine onto a board, unmold, then carefully peel off the plastic wrap. Using a long thin-bladed knife, cut the terrine into slices about ¾ inch thick. Lay a slice on each plate, arrange some micro-greens or few dandelions leaves on one side, and scatter some mushrooms around it if desired.

Mushroom Terrine.

Mushroom Terrine.

Bon Appétit!
Svitlana

Mushroom Terrine

recipe details

Serves 8-10

Ingredients

For the Terrine

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   

Directions

  1. To save time, purchase Chef’s Sampler Organic Mushrooms from Mycopia brand (Whole Foods and Fairway always have them), they won’t require washing. In each 8 oz. package there are Trumpet Royal, Alba and Brown Clamshell, Velvet Pioppini and Forest Nameko mushrooms. Cut Trumpet Royal mushrooms lengthwise into three-four slices and cut off the base off the smaller mushrooms. For this recipe, you would need approximately 4 x 8 oz. packages or 2 pounds of different mushrooms. Depending on mushrooms availability, you can make the terrine with only two or three varieties of mushroom. If you bought mushrooms by weight, make sure to remove any earth, sand, or damaged parts on the mushrooms. Carefully and briefly wash different mushrooms separately in cold water, then drain well.
  2. Bring the stock to a boil in a saucepan, add a generous amount of salt and cook different mushrooms, one variety at a time. Allow 4 minutes for chanterelles; 2 minutes for each Trumpet Royal and small mushrooms in the Chef’s Sampler package. Transfer mushrooms to a colander and let them drain.
  3. When all the mushrooms are cooked, boil the stock to reduce it by one third. Let the mushrooms and stock cool.
  4. To clarify the reduced stock, put the chicken, egg whites, and vegetables in a bowl, mix with a whisk and tip in the cold stock. Bring the mixture to a boil, stirring continuously with the whisk, then turn the heat to very low and simmer gently for 30 minutes. Strain the stock through a fine sieve or cheesecloth lined sieve into a bowl and measure the quantity.
  5. Allow 2 envelopes of unflavored gelatin (8 gelatin leaves) per 2 cups of stock. Soak the gelatin leaves in cold water to cover, or sprinkle powdered gelatin over ¼ cup cold stock (or water) to soften. Squeeze out excess water from the gelatin leaves and add them, or the softened powdered gelatin, to the stock, stirring with a spoon until completely dissolved. Leave until cold, and then adjust the seasoning once again.  TIP:  I cook the mushrooms in already well salted stock, and once the gelatin is dissolved, I just check for seasoning and adjust it if needed. Cold food may taste dull at times, that’s why seasoning is very important in any terrine making.
  6. Prep your terrine mold by simply spraying it with oil and lining it with plastic wrap on top, letting it overhang the top edges. The oil will help the plastic to adhere better. I like to use the collapsible terrine mold, but a loaf pan will work as well.  Trim the crêpes into squares.
  7. Arrange the crêpes side-by-side on the plastic wrap to line the dish, leaving plenty of overhang at both ends and the sides. Lay the Trumpet Royal mushrooms in a single layer on the bottom of the terrine or different mushroom verities you were able to find. Pour the aspic (stock with dissolved gelatin) over the mushrooms and refrigerate until aspic starts to set.
  8. Scatter in half the mixed mushrooms (Alba and Brown Clamshell, Velvet Pioppini and Forest Nameko), pour over more aspic.
  9. Lay the golden chanterelles in a single layer and top with the rest of mixed mushrooms. Pour in the rest of the aspic.
  10. Fold the overhanging crêpes over the terrine to enclose it, then fold the plastic wrap over the top; refrigerate for at least 24 hours. TIP: I usually apply some light weight on top of the terrine to reinforce the shape.
  11. To serve, invert the terrine onto a board, unmold, then peel off the plastic wrap. Using a long thin-bladed knife, cut the terrine into slices about ¾ inch thick. Lay a slice on each plate, arrange some micro-greens or few dandelions leaves on one side, and scatter some mushrooms around it if desired.

I adopted the Wild Mushroom Terrine from one of the greatest French chef’s Michael Roux’s as featured in his book New Creative Techniques from a French Master Chef. I changed the recipe to suite the availability of local ingredients.  

share your thoughts

6 thoughts on “Mushroom Terrine”

  1. Simply gorgeous! I loved seeing all the beautiful photos you made and imagined myself making this for my husband. He would be so happy. Thank you, Rocquie

    1. Hi Rocquie, thank you for your compliments! We love mushrooms and this Terrine is one of my husband’s favorite:))). If you ever decide to make it, please don’t hesitate to contact me if you have questions along the way! It is absolutely delicious! Thanks for stopping by!

  2. I must point out that those are not chanterelles in the image above, but “sweet tooth” or “hedgehog” mushrooms. Yummy, anyway

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