This recipe combines the common white or brown mushrooms with a generous addition of oyster mushrooms to make an exotic appetizer terrine. Serve in thin slices with crackers at a stand-up event or, for sit-down occasions, serve in thicker slices on lettuce with cherry tomatoes and a dollop of dressing from Fresh Shiitake Mushroom and Avocado Salad.
- Portion size 1 serving
- 1/2 cup bread crumbs
- 1/2 cup light cream
- 1/4 cup chicken stock
- 1/4 cup butter
- 1/2 cup finely chopped leeks shallots or onion
- 8 cups very thinly sliced white mushrooms (about 1-1/4 lb/600 g)
- 8 cups very thinly sliced brown mushrooms (about 1-1/4 lb/600 g)
- 1 1/2 cup thinly sliced fresh oyster mushroom (about 4oz/125 g)
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup finely chopped fresh dill
- pinch dried crushed thyme
In medium bowl, stir together bread crumbs, cream and chicken stock; set aside.
In very large heavy saucepan, melt butter over medium heat; add leeks and fry until tender, 3 to 5 minutes. Stir in both kinds of mushrooms; increase heat to high and cook for 5 to 8 minutes or until mushrooms are tender and liquid has evaporated. Remove pan from heat and let cool.
In large bowl, whisk together salt and eggs; mix in bread crumb mixture. Stir in mushroom-leek mixture, dill and thyme.
Line 7- x 3-inch (750 mL) loaf pan with double layer of waxed paper or one layer of parchment paper, leaving enough to extend over top; butter waxed paper. Spread mushroom mixture in pan and loosely fold paper over; secure with toothpick.
Place loaf pan in larger pan about 3 inches (7 cm) high and at least 2 inches (5 cm) wider all around. Pour in enough boiling water to come 1-1/2 inches (4 cm) up sides of loaf pan. Bake in 350ºF (180ºC) oven for 30 to 40 minutes or until centre is firm to the touch. Remove pan from water and let cool in refrigerator overnight.