Wild Mushroom Terrines
Ingredients
4 ounces of Portobello, Oyster and Shitake mushrooms each
12 ounces of button mushrooms
3 tablespoons butter
1 small onion, minced
1 shallot, chopped fine
½ teaspoon mace
3 tablespoons brandy
Salt and pepper to taste
1 cup milk
2 eggs
½ cup Cornmeal
Directions :
1.Preheat oven to 350 degrees. Spray a standard loaf pan with non-stick spray.
2.Wash, dry and chop up all mushrooms. In a large saute pan, melt butter and saute onion and shallot over medium heat till translucent for about 7 minutes. Add mushrooms and cook for 2 minutes. Add brandy, mace, salt and pepper. Keep cooking on low heat till all the liquid cooks out of the mushrooms and mixture is thick. Remove from heat and cool to room temperature.
3.In a large bowl, whisk together milk, eggs and cornmeal. Combine with mushrooms and taste to adjust seasoning. Pour into prepared loaf pan. Bake for 45 minutes till top looks dry and starts to crack around the sides. Let cool fully and turn out of pan.
