Polenta Terrine with Sautéed Mushrooms, Asparagus and Parmesan Cream


Preparation info

  • Difficulty


  • For


    portions of terrine

Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About



  • 500ml Mushroom stock
  • 150ml Milk
  • 150ml Cream
  • 4 Garlic cloves
  • 4 Dried cep mushrooms
  • 1 sprig thyme
  • 1 Bay leaf
  • 1 sprig rosemary
  • 1 Shallot, sliced
  • 350g Polenta
  • 50g Parmesan cheese, freshly grated

Mushroom Duxelle

  • 20g Dried trompettes des morts mushrooms
  • 220g Mushroom duxelle
  • 20g Chives, sliced 10g Flat leaf parsley,
  • Salt
  • Freshly ground pepper
  • 25ml Clarified butter

To Serve (For 4 Portions)

  • 60ml Extra virgin olive oil
  • 12 Button mushrooms
  • 12 Small morel mushrooms
  • 12 Small oyster mushrooms
  • 24 Shimiji mushrooms
  • 12 Asparagus spears, peeled and blanched
  • 60ml Parmesan cream
  • 8 Slices of truffle
  • 12 Chive tips
  • Salt
  • Freshly ground pepper


Line a terrine mould 32cm in length, 8cm wide and 7cm deep with cling-film with a 1 inch over-hang. In a heavy-based saucepan bring to the boil the mushroom stock, milk, cream, garlic, dried cep mushroom, thyme, bay leaf, rosemary and sliced shallot. Reduce the heat and simmer for 10 minutes. Remove from the heat and allow to infuse for 1 hour.

Reconstitute the dried trompettes des morts mushrooms in warm water for 30 minutes. Lay a large double-folded sheet of cling-wrap on a workbench and spoon the chopped mushroom duxelle onto it. Roll the mushroom in the cling-film to form a cylinder 3cm in diameter and 32cm in length to place in the centre of the terrine. Place the roll in the freezer until firm but not frozen.

Lift the trompettes des morts mushrooms out of the water – they should be soft. Squeeze them to remove any excess water and chop very finely. In a bowl, mix the chopped trompettes des morts, chives and parsley and season to taste with salt and freshly ground pepper. Lay this mix out on a tray. Remove the duxelle roll from the freezer and carefully remove the cling-film. Brush the roll with clarified butter and then roll it in the trompettes des mort mix, so that the mushroom roll is completely covered with chopped trompette mushrooms. Place it back in the freezer until ready to use.

Pass the infused mushroom stock through a fine sieve into a clean pot. Return to the heat and bring back to the boil. Reduce the heat to a simmer. Pour in the polenta in a steady stream stirring vigorously to prevent any lumps from forming. Continue to stir while cooking over a gentle heat for 15 - 20 minutes. The polenta will come away from the side of the pan when it is cooked. Season to taste with salt and freshly ground pepper and fold in the Parmesan cheese and cook for 1 minute more. Remove the polenta from the heat.

Spoon the warm polenta into the terrine mould so that it comes half way up the terrine. Place the mushroom roll down the centre and then cover to the top with more polenta and smooth over with a palette knife. Fold the over-hanging cling-film over the top of the terrine. Cut a piece of cardboard the same size of the terrine and cover with aluminum foil followed by cling-wrap. Place it on top of the terrine and place a 2kg weight evenly on top of the terrine. Refrigerate for 12 hours to set before turning out.

Run a sharp knife around the inside of the terrine and invert the terrine onto the cut out cardboard. Cut a 5mm slice off the end of the terrine so that it is even, then slice it into 2cm wide slices. In a non-stick pan, heat 20ml olive oil, reduce to a gentle heat and carefully place the sliced terrine into the pan and cook for 4 - 5 minutes until golden brown. Using a palette knife, gently turn the terrine over onto the other side and cook for a further 4 - 5 minutes until golden brown and warmed through. Lightly season with salt and freshly ground pepper.

Heat the remaining olive oil in a cast-iron pan and sauté the mushrooms for 3 - 4 minutes until golden brown and season with salt and freshly ground pepper. Add the asparagus spears and toss through the mushrooms to warm through without colour. Drain the mushrooms and asparagus. Reheat the Parmesan cream. Lift the terrine onto kitchen paper to absorb any excess oil, and then transfer to the centre of a warm plate. Spoon the mushrooms and asparagus around the terrine. Pour the sauce over and around the mushrooms and garnish with the sliced truffle and chive tips.