WILD MUSHROOM TERRINE

WILD MUSHROOM TERRINE image

Categories Mushroom Appetizer Side Sauté Christmas Picnic Thanksgiving Wedding Dinner Lunch Casserole/Gratin Fall Spring Summer Healthy

Yield 8-10 people

Number Of Ingredients 17

Ingredients

Mushrooms
Â½ pound golden chanterelles
2 pounds/4 packages (8 oz. each) Organic Chefâs 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 crÃªpes 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 8x4x3Â½
To save time, purchase Chefâs Sampler Org Shrooms (Whole Foods), no washing. Cut Trumpets lengthwise into 3-4 slices + cut bases off smaller shrooms. You'll need approx 4 x 8 oz. pckgs or 2 lbs of different mushrooms. If N/A, you can use 2-3 varieties. Make sure to remove earth, sand, damaged parts. Briefly wash different shrooms separately in cold water, drain well.

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 Chefâs 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 Â¼ 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 crÃªpes into squares. Arrange crÃªpes 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 crÃªpes 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 ~Â¾" thick. Lay a slice on each plate, arrange w/ micro-greens and scattered shrooms to decorate.