Saturday, June 09, 2007

Wild Mushroom Terrine

Seasonal Recipe of the Week
This is such a winner! Perfect for a vegetarain lunch or a light dinner. You can use any variety of mushrooms. I like to include Portobellos because of their rich, deep flavor. You can also substitute 2 ounces of dried Porcini mushrooms (soak in hot water to soften and add liquid to saute mixture) instead of 3 ounces of one of the fresh mushrooms.

4 ounces of Portobello mushrooms
4 ounces of Oyster mushrooms
4 ounces of Shitake mushrooms
12 ounces of button mushrooms
3 tablespoons butter
1 small onion, minced
1 shallot, chopped fine
1/2 teaspoon mace
3 tablespoons brandy
Salt and pepper to taste
1 cup milk
2 eggs
1/2 cup Cornmeal

Preheat oven to 350 degrees. Spray a standard loaf pan with non-stick spray. Wash, dry and chop up all mushrooms. In a large saute pan, melt butter and saute onion and shallot over medium heat till translucent — about 7 minutes. Add mushrooms and cook for 2 minutes. Add brandy, mace, and salt and pepper. Keep cooking on low heat till all the liquid cooks out of the mushrooms and mixture is thick. Remove from heat and cool to room tempertaure. In a large bowl, whisk together milk, eggs, and cornmeal. Combine with mushrooms and taste to adjust seasoning. Pour into prepared loaf pan. Bake for 45 mintes till top looks dry and starts to crack around the sides. Let cool fully and turn out of pan. This terrine can serve 8-10 people.