Shiitake Terrine
With this Terrine that is packed with the Umami taste of Shiitake, you won't be able to resist wine!
Cooking it slowly and gently is the key to a moist finish, so bake it in a water bath at a low temperature. Recipe provided by: Hattori Nutrition College
Ingredients
(4 servings)
-
270g
Minced pork
-
10 pieces
Dried Shiitake
-
1 (200g)
Onion (finely chopped)
-
1 clove (5g)
Garlic (finely chopped)
-
1 Tbsp
Vegetable oil
-
1
Egg -A
-
as required
Salt & pepper-A
-
A pinch of
Nutmeg (powder) -A
-
A pinch of
sage (powder) -A
-
1 Tbsp
Rosemary -A
-
1 Tbsp
Lemon juice -B
-
2 Tbsp
Olive oil -B
-
A pinch of
salt & pepper -B
-
to taste
Mustard
-
to taste
(Garnish) Mesclun greens
-
Steps
1
Finely chop the onion. Rehydrate the dried Shiitake, then dice 8 of them, and cut off the hard parts of the stem on the other 2. Finely chop the rosemary.
2
Heat up vegetable oil in the pot, then stir fry the onion and garlic until brown, and set aside to cool.
3
Add the minced pork, diced Shiitake, 2., and A to a bowl and mix until sticky.
4
Coat a loaf pan with butter (not included in ingredients), cover it with baking paper, and add the mixture from 3., sandwiching the dried Shiitake (2 pieces) in the middle.
5
Cover with an aluminum foil and bake in a water bath in the oven at 160 degrees Celsius for 40 minutes.
6
Let it cool in the fridge and serve with mesclun greens tossed in B. Serve with mustard if desired.
