Warm Mushroom Terrine in its Jelly

This recipe is a Ferran Adrià creation, conceived when he ran his famous elBulli restaurant.

With this dish he reinterprets a terrine - a meat pie - but made with mushrooms and in his own style.

It is a special recipe for a tapa that has gelée, which is a jelly prepared with broth from the mushrooms. On top of it, he adds summer truffles and four types of mushrooms: Chanterelles, St. George’s mushrooms, Fairy Rings and sliced Morels.

Some of the mushrooms are sautéed and others raw, seasoned with pine oil and Maldon salt.

The final touch is a milk curd foam on the side of the plate.

This dish has umami multiplied by five!

For the broth, use the pieces of broken mushrooms. And if you can’t get fresh truffles in your area, you can prepare it without it.

This recipe is an ambitious undertaking for any chef!

It will likely take you a few hours to make it, but you will look like a pro at your next dinner party.

This recipe serves 4 people.

Ingredients for your Warm Mushroom Terrine in its Jelly.

Chanterelle mushrooms on a cutting board.

Fresh Chanterelle mushrooms, ready for the recipe.

For the mushrooms.

25g Chanterelles of 1,5cm in diameter

25g St. George's mushroom of 1cm in diameter

12g Fairy Ring of 1 cm in diameter

25g Morels of 1 cm in length

50g Summer truffles

Steps:

1. Peel with a knife the lower part of the mushrooms except for the summer truffle. Reserve the larger or broken mushrooms to make the mushroom broth.

2.Wash all the mushrooms with a little water and place them on absorbent paper to dry them.

3. Scrape the summer truffle superficially with a paring knife to remove some of the rough black skin. Reserve the trimmings to prepare the broth.

4. Select 20 g of Chanterelles and St. George's mushroom, the largest and firmest ones.

5. Slice mushrooms thinly using a paring knife of 0.1 cm thick and store in the refrigerator wrapped in moistened absorbent paper and separated by type of mushroom.

6. Cut 50g of summer truffle slices 0.1 cm thick with the slicer machine. Store on moistened absorbent paper and in the refrigerator.

For the mushroom broth.

250g large or broken mushrooms

10g olive oil 0.4º

Salt

Water

Steps:

1. Put a pot on the stove with oil and sauté the large and broken mushrooms. Remove excess oil.

2. Add water to just cover them. Bring to a boil and cook for 20 minutes over low heat. Remove from heat and let stand for 10 minutes.

3. Strain and defat.

4. Reduce until the juice is concentrated and consistent. Add salt if necessary.

For the mushroom terrine.

250g mushroom broth (previous elaboration)

0.9g agar-agar powder

Steps:

1. Put a saucepan on the stove with the mushroom broth, salt, and agar-agar powder.

2. Bring to a boil over medium heat. Remove from the heat, stirring constantly, and skim and dissolve the gelatin.

3. Transfer it to a container that allows obtaining the thickness of 1 cm. Let it set in the refrigerator for 3 hours.

4. Cut rectangles of 9 x 2 cm.

For the milk curd foam.

2 sheep's milk curd of 125g each

1 Siphon ISI ½ liters

1 charger of N2O

Steps:

1. Pass the curds through a strainer and fill the siphon with a funnel.

2. Charge the siphon and let it stand for 2 h. in the refrigerator.

For the bacon cracklings.

25g fresh Iberico bacon

Steps:

1. Dice the bacon into cubes, measuring 0.5 x 0.5. x 0.5 cm.

2. Place in a frying pan over medium heat until the cracklings are crispy. Drain the fat and place the cracklings on absorbent paper.

For the pine oil.

200g green pineapples

300g sunflower oil

Steps:

1. Cut the green pineapples into irregular pieces and cover them with oil.

2. Confit them for 2 hours at 70 ºC. Allow to cool and store with the pineapples inside.

Note: Minimum quantity recommended to guarantee a good result.

Other ingredients.

4 fresh basil leaves

4 fresh chervil leaves

4 fresh tarragon leaves

4 fresh mint leaves

4 fresh fennel leaves

Maldon salt

Pine oil (previous preparation)

Olive oil 0.4º

Salt

Preparation and presentation for your Warm Mushroom Terrine in its Jelly.

1. Heat the mushroom jelly for 5 seconds in the woodstove. Arrange it vertically on one side of the plate.

2. Sauté lightly for 5 seconds with a little oil and separately, the slices of summer truffle, the whole chanterelles

the whole St. George's mushrooms, the whole morels, and the Fairy rings. Salt to taste.

3. Place on the mushroom jelly with volume and in the following order: truffle slices, sautéed Chanterelles, sliced raw St. George's mushroom sautéed Fairy rings, raw sliced Chanterelles, sautéed morels, sautéed sliced truffle and sautéed St. George's mushrooms. Arrange the herbs in order on top of the mushrooms.

5. On the other side of the plate and parallel to the mushroom terrine, spread the curd foam with the same volume as the terrine.

6. Dress the mushrooms and the milk curd foam with pine oil and Maldon salt.

Note: This dish is subject to the availability of different types of mushrooms.