Wild Mushroom Terrine with Chives

Name: Wild Mushroom Terrine with Chives (Terrine de champignons sauvages à la ciboulette)
Cuisine: French
Ingredients: 150 g (5 oz) chanterelles (girolles); 150 g (5 oz) chanterelles (girolles); 150 g (5 oz) oyster mushrooms (pleurottes), sliced; 150 g (5 oz) oyster mushrooms (pleurottes), sliced; 150 g (5 oz) cèpes, sliced; 150 g (5 oz) button mushrooms, sliced; 100 g (4 oz) horn of plenty mushrooms (trompettes); 100 g (4 oz) horn of plenty mushrooms (trompettes); 100 g (4 oz) St George’s mushrooms (mousserons); 100 g (4 oz) St George’s mushrooms (mousserons); 6 leaves of gelatine, soaked in cold water until soft, and squeezed dry; 500 ml (18 fl. oz) white chicken stock; 60 ml (4 tbsp) freshly cut chives; 300 g (11 oz) fromage blanc; paprika; salt and freshly ground pepper; salt and freshly ground pepper; fresh chives to garnish

Terrine de champignons sauvages à la ciboulette

Preparation info

15
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

In the picture opposite we have used a mushroom-shaped mould, but any terrine dish can be used - if less wittily! Any mushrooms can be used if some of those below are not available.

Ingredients

150 g (5 oz) chanterelles (girolles)
150 g (5

Europe
Switzerland
France
Starter

Method

Trim and clean the mushrooms, then wash and dry well. Sauté in a non-stick frying pan over high heat, then allow to cool. Season to taste with salt and pepper.
Dissolve the gelatine in about one-quarter of the warm stock, then add the remaining stock.
Chill the stock until the consistency of unbeaten egg white.
Stir in the mushrooms and cut ch