MUSHROOM TERRINE
Provided by Florence Fabricant
Categories project, appetizer, side dish
Time 2h
Yield 8 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 25 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 440 milligrams, Sugar 4 grams, TransFat 0 grams
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