Lobster Mushroom and Zucchini Terrine
I love making terrines as they are fun to make and look so elegant when sliced. However, the tricky thing about following a recipe for a terrine is that the amount of ingredients are never precise, because it all depends of the shape and size of the chosen ingredients, the size of the terrine (or pyrex loaf pan) you are using, and how high you want to make the terrine.
So, this recipe is offered more as an inspiration and reference for the technique, rather than a measured and precise endeavor. You can add in more mushroom and zucchini if you want to make a bigger terrine, in which case, just add in another egg and a bit or cream, etc.
Line terrine with parchment paper, sliced lobster mushroom, sliced zucchini
Saute mushroom slices, alternate with cooked mushroom slices and raw zucchini slices, whisk egg mixture
Ingredients
12 oz. Lobster mushroom
(You can substitute with shiitake of crimini mushrooms)
2 Tablespoons olive oil or butter
1/8 teaspoon sea salt
1 clove garlic, minced
2 medium zucchini, sliced into about 1/4” lengthwise
3 pastured-eggs
1/4 heavy cream
1/4 teaspoon grated nutmeg
1/8 teaspoon sea salt + fresh ground pepper
Tomato sauce
Extra virgin olive oil for drizzling
Charcoal salt as garnish, optional
Note: The terrine I used is about 6" x 3.25" x 4" from Le Creuset, which comes with a weight.
You can easily substitute with a pyrex loaf pan, and use ramekins as weights.
Cover ingredients with a weight, bake in oven with cover, allow to cool before slicing
Cut lobster mushroom into 1/4 slices, and saute in the 2 Tbsp of oil with garlic and salt until mushroom is tender. About 5 minutes. (Don’t over cook.)
Prepare a terrine dish by lining with parchment paper.
Layer the mushrooms slices alternating with zucchini slices, and press firmly down to pack the ingredients firmly in.
Whisk the eggs with the cream, nutmeg, and seasoning.
Pour over ingredients, and place a weight over them to prevent ingredients from floating up.*
Cover the terrine and bake in a pre-heated 375 F oven for about 25 minutes. As this point, remove the weight and cover.
Continue to bake for 15 more minutes until egg mixture is set.
Remove from oven and allow to cool complete before lifting out the terrine.
Cut into one-inch slices (with a sharp chef’s knife), and serve each slice on tomato sauce, a drizzle of extra virgin olive oil and sprinkling of charcoal salt (or any other course gourmet sea salt).
* If you do not have a terrine with an oven-proof weight, you can use a couple of small ramekins instead.
For love of food and friends,
Karen
