Starters
Vegetable terrine with grilled mushrooms
Starters
Medium
90 min
This dish is heavily inspired by restaurant Kadeau. I made it the first time at a point when the community field I'm part of was overflowing. Together with freshly dug potatoes, this was pure fall happiness.
Wild ingredients
Instructions
- Grill the chanterelles, and brush with butter. Then place them on a serving dish.
- Now blanch napa cabbage, kale, and leeks, and drain well.
- Slice squash and tomatoes so they can be layered.
- Now layer the blanched and drained vegetables together with slices of squash and tomato in a bread tin, and brush each layer with butter. Add a little gelatin between the layers.
- Press the layers down well, and place another bread tin with water on top of the tin with the vegetables, so the terrine is pressed together. Bake at 180 degrees.
- Let the terrine cool, and slice it with a sharp knife.
- Serve cold with mustard, the grilled chanterelles, and good bread.
The Mushroom Handbook
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