Mushroom Terrine
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
3
Description
It is important to slice the mushroom terrine with a very sharp knife, so that the roll does not fall apart.
Ingredients
- Carrot - 2 pieces
- Champignons - 5.3 oz
- Shallot - ½ heads
- Thyme - 0.4 oz
- Garlic - 3 cloves
- Parsley - 5 stalks
- Gelatin - a pinch
- Olive Oil - 2 spoons
- Buckwheat Groats - 1 tablespoon
- Apple Wine - 1 tablespoon
- Cayenne Pepper - to taste
- Paprika - to taste
- Salt - to taste
Step by Step guide
Step 1
Peel the carrot. Using a vegetable peeler, cut it into thin strips and toss them into boiling water for a couple of minutes, then transfer to cold water to preserve the color.
Step 2
Coarsely chop the mushrooms. Finely chop the shallot. Sauté the mushrooms in butter with the onion and leaves from a couple of thyme sprigs. During the process, add salt and cook until all the mushroom liquid has evaporated. Then, splash in some wine and sprinkle with dry gelatin as if it were salt. Stir, allowing the liquid to evaporate. Add a couple of crushed or finely chopped garlic cloves, a handful of chopped parsley, and after a few seconds, remove from heat. Allow to cool.
Step 3
Line the mold with plastic wrap, leaving long tails on all sides. Place a thin layer of carrot slices on top, ensuring that the edges are also covered to seal them later. Spread the mushrooms on top of the carrots, slightly flatten them, and fold the carrot tails inward. This will create a roll wrapped in carrots. Tightly wrap the plastic and place it in the refrigerator in the mold for half an hour.
Step 4
Whisk together the honey and olive oil, then add one crushed garlic clove, cayenne pepper, paprika, salt, and mix well.
Step 5
Before serving, carefully slice with a sharp knife, arrange the pieces on a plate, and serve with honey sauce.
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