Chanterelle Mushroom Terrine with layers of carrot, spinach, and cream!
Indulge in the exquisite flavors of our Chanterelle Mushroom Terrine with layers of carrot, spinach, and cream! This beautiful terrine showcases the vibrant colors and rich textures of golden-brown chanterelle mushrooms, vibrant orange carrots, fresh green spinach, and a creamy, luscious filling.
Ingredients for approx. 12 servings
10 white gelatine sheets or approx. 16g powder gelatine (please follow the instructions given by the manufacturer)
Carrots:
- 2 large, thick carrots 3 strips of organic lemon zest
- Sea salt
Spinach:
- 100 g tender young leaf spinachSea salt
- Ice water
For the mushroom farce:
- 10 g dried chanterelles100 g chanterelles
- 100 g chestnut mushrooms
- 1 shallot
- 2 tbsp oil
- Sea salt, freshly ground pepper
For the cream layer:
- 100 ml cream2 tbsp dry vermouth (e.g. Noilly Prat)
- 1 level tsp fennel seeds
- 1 pinch sea salt
- 150 g goat cream cheese, 8% fat
- 250 g crème fraîche
- Freshly ground pepper
Preparation:
- Place gelatine sheets individually into a large bowl of cold water, making sure that the sheets do not stick together. Soak gelatine for 5 minutes.
- Peel and clean carrots. Cut off a thicker slice of carrot lengthwise and then cut this into (8-10) thin, even slices. Chop the leftover carrots into small pieces. Pour a small amount of water into a pot with lemon zest and sea salt. First, add about 100 g of the leftover carrot, then place the carrot slices on top of this. Cook for approx. 10-15 minutes. Remove carrot slices a bit earlier to ensure that they remain tender-crisp. Finely purée leftover carrot with 1 tbsp of carrot stock. Squeeze out 2 gelatine sheets and dissolve in the hot carrot purée. Refrigerate until the purée just begins to gel. Set aside carrot stock for later use.
- Thoroughly wash and sort spinach. Pour a very small amount of water into a pan. Add 1 pinch of sea salt. Add spinach leaves individually and briefly boil until soft. Place into a large bowl of ice water. Remove spinach leaves, spreading them out onto a dishcloth to drain.
- For the mushroom farce, soak dried chanterelles covered in water. Clean and wash fresh chanterelles and chestnut mushrooms. Coarsely chop mushrooms and place them into an electric food chopper. Drain and add dried mushrooms. Mix everything, but not too finely. Peel and finely dice shallot. Heat oil in a pan. Sauté shallot in oil. Add mushroom mixture and briefly sear on a high heat, stirring constantly. Season with sea salt and pepper. Lightly squeeze out 2 gelatine sheets and dissolve in the hot mushroom mixture, stirring constantly. Let cool.
- For the cream layer, simmer the cream with vermouth, fennel seeds and 1 pinch of sea salt for approx. 10 minutes, reducing liquid by half. Pass cream through a sieve. Squeeze out 4 gelatine sheets and dissolve in the hot cream. Stir in goat cream cheese and crème fraîche. Season with salt and pepper.
- Line a square mould (approx. 15 x 22 cm) with plastic wrap. Add the prepared ingredients and mixtures in layers as shown on the photo. Make sure to let each layer set slightly in the refrigerator before adding the next. Add carrot strips as the uppermost layer. Heat 2 tbsp of carrot stock and dissolve 2 white gelatine sheets in it. Let cool and slightly gel. Using a brush, lightly coat carrot slices with the stock. Chill terrine for another 2-3 hours.
- Remove terrine from the mould with the help of the plastic wrap. Remove plastic wrap. Cut terrine into slices with a sharp knife.
Optionally garnish each slice with fresh herbs and chanterelle mushrooms before serving.