Chanterelle Thé Terrine

The Chanterelle Thé Terrine is a fusion of rich French gastronomy and a touch of Asian flair. Historically, terrines are a traditional French dish, typically consisting of layers of mixed ingredients baked within a loaf-shaped cooking vessel. This particular recipe adorns the beautiful earthy taste of chanterelle mushrooms and introduces a delicate infusion of green tea, bringing together a unique blend of the forest and the tea gardens.

Ingredients

• Chanterelle mushrooms - 250g
• Heavy cream - 200ml
• Butter - 50g
• Eggs - 3 large
• Green tea leaves - 2 teaspoons
• Shallots - 2, finely chopped
• Garlic - 1 clove, minced
• Fresh thyme - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Preparation

1. Preheat the oven to 170°C (338°F).
2. In a small saucepan, bring 100ml of water to a gentle simmer, add the green tea leaves, and steep for 3 minutes. Strain and set aside.
3. In a pan, melt the butter over medium heat. Add the shallots and garlic, sauté until they are soft and fragrant.
4. Add the chanterelle mushrooms and thyme to the pan, cook until the mushrooms are tender and have released their moisture. Season with salt and pepper to taste.
5. In a large bowl, whisk the eggs and gently mix in the heavy cream and green tea infusion.
6. Combine the sautéed mushrooms with the egg mixture. Mix until evenly distributed.
7. Pour the mixture into a greased terrine dish or loaf pan. Place the terrine dish in a larger roasting pan and fill the outer pan with hot water halfway up the sides of the terrine dish to create a water bath.
8. Bake in the preheated oven for about 45 minutes. To ensure doneness, insert a toothpick in the center; it should come out clean. Keep a cooking timer handy to monitor the time.
9. Let the terrine cool to room temperature, then cover and refrigerate for at least 2 hours to set.

Serving Suggestions

To serve the Chanterelle Thé Terrine, slice it into 1-inch pieces and accompany it with crusty bread or crackers. This dish also pairs beautifully with a light salad and a white wine or a glass of chilled saké. The subtle notes of green tea complement the earthy richness of the chanterelles, offering a delicate yet profound taste experience.