Mushroom terrine
Знадоби
1/4 cup (60 mL) extra-virgin olive oil3/4 cup (175 mL) chopped shallots
3 cloves garlic, minced
12 oz (375 g) cremini mushrooms
12 oz (375 g) shiitake mushrooms, caps only, sliced (4 to 5 cups / 1 to 1.25 L)
1/3 cup (75 mL) chopped fresh parsley
1 tbsp (15 mL) chopped fresh thyme (or 1 tsp / 5 mL dried)
1-1 / 2 tsp (7 mL) salt
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) each ground cloves and nutmeg
2 tbsp (30 mL) brandy
1 egg
2 egg yolks
1/4 cup (60 mL) whipping cream
1-1 / 2 tsp (7 mL) truffle oil (optional)
10 large white mushrooms
2 tbsp (30 mL) lemon juice
Pastry:
1-2 / 3 cup (400 mL) all-purpose flour
1/4 tsp (1 mL) salt
1/2 cup (125 mL) cold unsalted butter, cubed
1 tbsp (15 mL) lard or butter
1 egg yolk
1/4 cup (60 mL) ice water
Як готувати
Pastry: In food processor, mix flour with salt- pulse in butter and lard until mixture resembles fine crumbs. Pulse in egg yolk, then water. Remove from food processor. (Or, using pastry blender or 2 knives, cut butter and lard into flour mixture. Stir together egg yolk and ice water, then drizzle over flour mixture, stirring with fork until mixture clumps together.) Lightly press dough into disc. Wrap and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 2 days.)Meanwhile, in large skillet, heat 3 tbsp (45 mL) of the oil over medium heat- fry shallots and garlic until softened, about 3 minutes. Add cremini and shiitake mushrooms, parsley, thyme, 1 tsp (5 mL) of the salt, pepper, cloves and nutmeg- fry, stirring often, until mushroom mixture is golden brown, about 20 minutes. Stir in brandy, scraping up brown bits from bottom of pan. Scrape into bowl of food processor- add egg, 1 of the yolks, cream, and truffle oil (if using). Blend until smooth.
In skillet, heat remaining oil over medium heat- add white mushrooms, lemon juice, # 188- cup (60 mL) water and remaining salt. Cover and cook, stirring occasionally, until mushrooms are tender, about 10 minutes. Drain in colander, discarding liquid. (Make-ahead: Refrigerate mushrooms and mushroom mixture for up to 1 day.)
Roll out pastry into 16- x 10-inch (40 x 25 cm) rectangle. Place in 8- x 4-inch (1.5 L) loaf pan, pressing into edges and flattening corners. Trim around edge of pan- re-roll trimmings into 9- x 5-inch (23 x 12 cm) rectangle. Spoon half of the mushroom mixture into pastry- randomly stand white mushrooms over top. Spoon in remaining mushroom mixture- smooth top. Cover with remaining pastry, pressing down on edges. Trim overhang and flute edges. Cut a few dime-size holes in pastry top to vent. Whisk together remaining yolk and 1 tsp (5 mL) water- brush over pastry.
Bake in 400 ° F (200 ° C) oven until pastry is golden, about 40 minutes- cover loosely with foil- bake for 20 minutes longer. Let cool completely on rack. (Make-ahead: Cover and refrigerate for up to 2 days.)
To serve, slice using sharp knife- after first slice, place metal spatula against cut side before cutting next slice to prevent whole mushrooms from slipping. Repeat for remaining slices.
