Wild Mushroom Terrine

1. 1

   Cut the mushrooms and the pickled onions into thn slices, remove stems from spinach.

2. 2

   blanch spinach and squeeze all excess waater out of it.

3. 3

   Saute the mushrooms in a pan with grape seed oil, crushed garlic, springs og rosmary and thyme.

4. 4

   allow liquid to drip off the onion slices.

5. 5

   Moisten terrine mold and line with plastic wrap.

6. 6

   Arrange mushroom slices and onion, along with pieces of spinach in alternative layers, sprinkling each layer with salt and pepper.

7. 7

   dissolve gelatine into two cups of hot mushroo, stock.

8. 8

   pour the liquid into the mold, covering the layers completely.

9. 9

   Fold plastic wrap over the aspic and put it under pressure.

10. 10

    Place aside in a cool place to firm up.

11. 11

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.