Polenta Terrine with Sautéed Mushrooms, Asparagus and Parmesan Cream

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

Preparation info

For
16
portions of terrine

Difficulty
Complex

Appears in

Season to Taste

By Liam Tomlin

Published 2005

About

Ingredients

Polenta

500ml Mushroom stock
150ml Milk
150

Starter
Gluten-free

Method

Line a terrine mould 32cm in length, 8cm wide and 7cm deep with cling-film with a