Oyster Mushroom Terrine with Sparkling Apple Juice, Rose Syrup and Pear ChutneyTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 10 minutes
Cooking time: 15 minutes
Cost: Very reasonable
Difficulty: Very easy
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:196.4 kcal
Proteins:6.3 g
Fats:14.4 g
Carbohydrate:12 g
Fibers:1.1 g
Sugar:5.8 g
Cholesterol:22.8 mg
Sodium:162.4 mg
Calcium:101.2 mg
Energy:366 kcal
Proteins:11.7 g
Fats:26.8 g
Carbohydrate:22.4 g
Fibers:2.1 g
Sugar:10.9 g
Cholesterol:42.5 mg
Sodium:302.7 mg
Calcium:188.6 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
200
g
oyster mushrooms, finely diced
200
g
white mushrooms, finely diced
2
shallots, minced
1
clove of garlic, chopped
1
bunch of chives, chopped
30
ml
herbes de provence
150
ml
whipping cream
50
ml
sparkling apple juice or sweet cider
20
ml
rose de nel syrup or rose water
2
packets of gelatin or 4 sheets
125
ml
grated windigo cheese or parmesan
salt and pepper
60
ml
olive oil
METHOD
- If necessary, wash the mushrooms in water with a touch of vinegar. Dry well in a clean cloth. Dice finely.
- Heat the oil in a skillet and sauté the garlic, shallots and mushrooms with the herbs, salt and pepper for about 8 minutes over medium heat.
- Soak the gelatin in the sparkling apple juice.
- Pour the cream into a saucepan with the sparkling apple juice and gelatin, rose syrup and cheese; simmer gently and reduce by at least half. Season to taste.
- Place the mushrooms in a rectangular pan. Pour the cream mixture over top and refrigerate overnight.
- Unmold just before serving; slice and serve with pear chutney.
CHEF'S NOTES
Mélanie Gagnon, chef of the year of Quebec's Eastern Townships in 2002, is a ball of energy. In her kitchen at the Auberge Ste. Catherine in Hatley, she loves working with rose products. During the grape harvest, she makes a Brazilian-style rose-flavored bread (pao de queijo) filled with salmon, pears and cheese. Try the exotic flavors of her rose-scented goat cheese crisp with two olives. And if you happen by during Brome Lake duck season, there will be duck with roses waiting for you!
