Mushroom Terrine with Pickled Sweet Onions and Winter Squash, Warm Toast, and Soft Cheese

Adapted by StarChefs.com
December 2011
Yield: 4 Servings

INGREDIENTS:

Pan-Roasted Mushrooms
½ pound each of 3 of the following mushroom varieties, depending on availability: lobster, matsutaki, maitaki, royal trumpet, chanterelle, or black trumpet mushrooms
olive oil
6 teaspoons butter
3 sprigs thyme
Mushroom Duxelles
olive oil
4 medium Portobello mushrooms
1 tablespoon chopped shallots
1 tablespoon chopped garlic
¼ cup white wine
3 tablespoons heavy cream
2 teaspoons chopped fresh thyme
Cheese Blend
8 ounces Prairie Fruit Farms Mouton Frais or fresh chevre, strained, peppercorns and thyme removed
8 ounces Yarra Yarra Valley feta
2 to 3 tablespoons heavy cream
Pickled Squash and Sweet Onions
1 sweet onion, peeled, cut into strips, and finely julienned
1 small butternut squash
1 cup white vinegar
½ cup water
2 tablespoons salt
1 tablespoon sugar
1 teaspoon whole allspice
1 teaspoon black peppercorns
1 teaspoon fennel seeds
2 teaspoons coriander seeds
2 whole cloves
Toast
1 small baguette
extra virgin olive oil
To Assemble and Serve
Micro kohlrabi
extra virgin olive oil
salt

METHOD:

For the Pan Roasted Mushrooms:
Clean and cut mushrooms into 1-inch pieces. Using a small amount olive oil, pan-roast the mushrooms until golden, cooking one variety at a time in a large stainless steel pan over medium-high heat. (Do not to overcrowd the pan or the mushrooms will not brown.) Just before the mushrooms are finished, add 2 teaspoons of butter and 1 sprig of thyme (to each variety), baste, and remove from pan. Remove the butter, drain on paper towels, and cool completely before layering in terrine.

For the Mushroom Duxelles:
In a small amount of olive oil, sweat mushrooms, shallots, and garlic. When the mushrooms are tender, add the white wine and reduce, then add the cream and chopped thyme and reduce again until the mixture comes together. Puree in a food processor until the mixture resembles a thick chunky paste. Put the duxelles in a piping bag and reserve. Cool completely before layering in terrine molds.

For the Cheese Blend:
In a mixing bowl, combine both cheeses and 2 tablespoons of the heavy cream. Mix together with a wooden spoon, adding more cream if necessary to make the cheese smooth. Put the cheese blend in a piping bag.

For the Pickled Squash and Sweet Onions:
Combine the onion and squash in a bowl or non-reactive container. Combine remaining ingredients for the pickling liquid in a non-reactive sauce pan. Bring to a boil, pour over the vegetables ,and cover. Let sit until room temperature, then store in an air tight container. Refrigerate for up to 2 weeks. 

For the Toast:
Place a large sauté pan over medium heat. Use enough olive oil to just cover the bottom of the pan. Cook baguette slices on one side until golden brown. Remove and drain on a paper towel. Serve immediately.

To Assemble and Serve:
Use small clear containers such as 4 ounce Ball canning jars to serve each person an individual terrine. Working in layers, pipe in the Cheese Blend, Mushroom Duxelles, and then a layer of Pan-Roasted Mushroms. Repeat, ending with the Cheese Blend, using an offset spatula and warm water to smooth out the top. These may be set up the day before and kept refrigerated for 2 or 3 days, but should be served at room temperature. When ready to serve, toss the Pickled Squash and Sweet Onions with micro kohlrabi, extra virgin olive oil, and salt. Place the small salad directly on top of each terrine. Sever with warm toasts.