Mushroom Terrine Recipes

Steps:

• Assemble and marinate terrine:
• Cook onion in butter in a 10-inch heavy skillet, covered, over moderately low heat, stirring frequently, until soft, about 10 minutes. Add garlic and thyme and cook, stirring, 1 minute. Transfer to a large bowl set in a bowl of ice.
• While onion cools, pulse salt, peppercorns, allspice, nutmeg, and bay leaf in grinder until finely ground. Add to onion mixture and whisk in cream, eggs, and brandy until combined well.
• Pulse chicken livers in a food processor until finely chopped, then add to onion mixture along with ground pork and veal and mix together well with your hands or a wooden spoon. Stir in ham cubes.
• Line bottom and long sides of terrine mold crosswise with about 6 to 9 strips of bacon, arranging them close together (but not overlapping) and leaving a 1/2- to 2-inch overhang. Fill terrine evenly with ground-meat mixture, rapping terrine on counter to compact it (it will mound slightly above edge). Cover top of terrine lengthwise with 2 or 3 more bacon slices if necessary to cover completely, and fold overhanging ends of bacon back over these. Cover terrine with plastic wrap and chill at least 8 hours to marinate meats.
• Bake terrine:
• Put oven rack in middle position and preheat oven to 325°F.
• Discard plastic wrap and cover terrine tightly with a double layer of foil.
• Bake terrine in a water bath until thermometer inserted diagonally through foil at least 2 inches into center of terrine registers 155 to 160°F, 1 3/4 to 2 hours. Remove foil and let terrine stand in mold on a rack, 30 minutes.
• Weight terrine:
• Put terrine in mold in a cleaned baking pan. Put a piece of parchment or wax paper over top of terrine, then place on top of parchment another same-size terrine mold or a piece of wood or heavy cardboard cut to fit inside mold and wrapped in foil. Put 2 to 3 (1-pound) cans on terrine or on wood or cardboard to weight cooked terrine. Chill terrine in pan with weights until completely cold, at least 4 hours. Continue to chill terrine, with or without weights, at least 24 hours to allow flavors to develop.
• To serve:
• Run a knife around inside edge of terrine and let stand in mold in a pan with 1 inch of hot water (to loosen bottom) 2 minutes. Tip terrine mold (holding terrine) to drain excess liquid, then invert a cutting board over terrine, reinvert terrine onto cutting board, and gently wipe outside of terrine (bacon strips) with a paper towel. Let terrine stand at room temperature for 30 minutes before serving, then transfer to a platter if desired and cut, as needed, into 1/2-inch-thick slices.

Steps:

• Slice the mushrooms.
• Melt in the butter in a large pan and add the mushrooms and onion, if using, sauté until all of the water has come out of the mushrooms and evaporated.
• Preheat oven to 400°.
• Beat eggs, flour, salt, pepper in a big bowl.
• Add cooked mushrooms and mix.
• Pour into greased loaf pan or terrine.
• Cook in a bain marie, a large pan filled with water that you put the loaf pan into for 40 minutes.
• Cool a bit, unmold.
• Cut into slices or cubes.
• Eat as is or add a bit of white sauce.
• I like it room temp, in cubes, as is.

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.

Steps:

• Preheat the oven to 350. Grease a 9 x 13 glass baking dish.
• Peel and thinly slice the potatoes. Thinly slice the mushrooms.
• Cover the bottom of the baking dish with 1/2" of potatoes. Place all the mushrooms on the top and cover with another 1/2" of potatoes. Season with salt and pepper. Pour the vegetable stock over all to a depth of 1/2".
• Oil one side of a sheet of aluminum foil and lightly cover the potatoes, oiled side down. Bake for 1 hour, then remove the foil. Bake another 30 - 45 minutes, or until a knife goes through the center easidly. Remove from the oven. Place a heavy object on top of the terrine to compress it while cooling, for about 1 hour.
• To serve: Cut the terrine into squares, place on a greased cookie sheet and reheat at 350 for 10 - 15 minutes.

Steps:

• Cut the mushrooms and the pickled onions into thn slices, remove stems from spinach.
• blanch spinach and squeeze all excess waater out of it.
• Sauté the mushrooms in a pan with grape seed oil, crushed garlic, springs og rosmary and thyme.
• allow liquid to drip off the onion slices.
• Moisten terrine mold and line with plastic wrap.
• Arrange mushroom slices and onion, along with pieces of spinach in alternative layers, sprinkling each layer with salt and pepper.
• dissolve gelatine into two cups of hot mushroo, stock.
• pour the liquid into the mold, covering the layers completely.
• Fold plastic wrap over the aspic and put it under pressure.
• Place aside in a cool place to firm up.
• For serving, remove the aspic from the mold but keep in plastic wrap as it is easier to cut that way. The slices should be about quater of an inch in thickness. Remove plastic wrap before serving on top of a bed of baby leek salad tossed with sherry vinaigrette and seasoned with Fleur de sel.