Name: Polenta Terrine with Sautéed Mushrooms, Asparagus and Parmesan Cream
Yield: For 16 portions of terrine
Ingredients: 1 sprig thyme; Freshly ground pepper; 25ml Clarified butter; 60ml Extra virgin olive oil; 12 Button mushrooms; 12 Chive tips; 12 Small morel mushrooms; 220g Mushroom duxelle; 24 Shimiji mushrooms; 12 Asparagus spears, peeled and blanched; 4 Dried cep mushrooms; 12 Small oyster mushrooms; 4 Garlic cloves; 500ml Mushroom stock; 20g Chives, sliced 10g Flat leaf parsley,; 350g Polenta; 150ml Milk; 1 Shallot, sliced; 8 Slices of truffle; 50g Parmesan cheese, freshly grated; 1 Bay leaf; 1 sprig rosemary; 150ml Cream; 60ml Parmesan cream; Salt; 20g Dried trompettes des morts mushrooms