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
- Preheat the oven to 170°C (338°F).
- 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.
- In a pan, melt the butter over medium heat. Add the shallots and garlic, sauté until they are soft and fragrant.
- 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.
- In a large bowl, whisk the eggs and gently mix in the heavy cream and green tea infusion.
- Combine the sautéed mushrooms with the egg mixture. Mix until evenly distributed.
- 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.
- 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.
- 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.