Ingredients
Scale
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
Instructions
- 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.
- 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.
- When all the mushrooms are cooked, boil the stock to reduce it by one third. Let the mushrooms and stock cool.
- 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.
- 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.
- 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.
- 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.
- Scatter in half the mixed mushrooms (Alba and Brown Clamshell, Velvet Pioppini and Forest Nameko), pour over more aspic.
- Lay the golden chanterelles in a single layer and top with the rest of mixed mushrooms. Pour in the rest of 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. TIP: I usually apply some light weight on top of the terrine to reinforce the shape.
- 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.