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: 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.
Mycopia brand has excellent variety of prepackaged organic gourmet mushrooms. For this recipe I used 4 packages (8 oz. each) of Chef’s Sampler. Trumpet 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 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.
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.
Use slotted spoon to lift the mushrooms up from boiling stock.
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.
Meanwhile, chop carrot, leek and celery thinly. Place them in a bowl.
Finely chopped the 5 ounces skinless, boneless chicken breast and add it to the vegetables.
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 sieve or cheesecloth lined sieve into a bowl and measure the quantity.
You need 2 cups of stock for this recipe.
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.
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.
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.
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.
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 in the remaining mushrooms and push them slightly into the aspic.
Fold the overhanging crêpes over the terrine to enclose it, then fold the plastic wrap over the top; refrigerate for at least 24 hours.
I like to apply some light weight on top to reinforce the shape. settle. Some liquid will escape but it is totally fine.
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.