Vegan Mushroom Dashi Terrine Recipe
Create a delicious mouth watering Mushroom Dashi Terrine using Vegi Gel.
Equipment
Ingredients
Terrine
- 500 gr mushrooms
- edamame beans
- fresh chives
Terrine Gel
- 200 gr dashi
- 10 gr tamari
- 100 gr ground almonds
- 3 gr Vegi Gel
- salt
Instructions
Part 1: Preparing the Mushroom and Edamame Terrine
- Slice the mushrooms: Start by thinly slicing your mushrooms. A sharp knife will help achieve even slices, ensuring they cook uniformly.
- Fry the mushrooms: In a hot pan, add a small amount of oil. Fry the mushrooms until they are cooked through and develop a rich, golden-brown color.
- Add flavor: Finish the mushrooms in the pan with a splash of tamari or soy sauce, allowing the savory flavors to infuse the mushrooms.
- Assemble the terrine: In a terrine mould, tightly layer the cooked mushrooms with edamame beans and finely chopped chives. Press them down firmly to ensure a compact, even terrine.
Part 2: Creating the Terrine Gel
- Prepare the gel: Combine all gel ingredients in a pot and bring them to a simmer. Stir gently until everything is well incorporated.
- Pour and set: Carefully pour the hot liquid over the layered mushrooms in the terrine mould. Make sure the liquid evenly covers all the ingredients.
- Chill: Place the terrine in the fridge and leave it to set until firm. This will allow the flavors to meld together beautifully.
- Serve: Once set, slice the terrine and serve it with a drizzle of additional liquid dash, pickled onion, spring onion, fresh herbs, and coriander oil for an elegant finish
Notes
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