Sophia Lindop’s Exotic Mushroom Terrine
Sophia Lindop recently launched her book Season’s Bounty that is packed with seasonal dishes, many of them vegetarian. Here she uses the amazing selection of exotic mushrooms we are able now to source in our supermarkets in a prosciutto wrapped terrine.
Serves 8 to 10 as a starter
6 – 8 thin slices of proscuitto (depending on the size of your bread tin)
150 g fresh Eryngii mushrooms, left whole
150 g fresh Shimeji mushrooms, sliced
300 g fresh Shitake mushrooms, sliced
200 g portabellini mushrooms, sliced
3 tbsp good quality olive oil
3 tbsp salted butter
30 g chives, finely chopped
5 tbsp pistachios
5 tbsp dried cranberries
4 tbsp tawny port
100 g toasted breadcrumbs
4 eggs, lightly beaten
4 tbsp crème fraîche
Maldon salt and freshly milled black pepper to taste
Preheat the oven to 180°C. Line a non-stick bread tin with the slices of proscuitto.
Fry the mushrooms in the butter and olive oil until brown and set aside while you fry the chives and pistachios in the greased pan for about 2 minutes. Place the mushrooms back into the saucepan, along with the cranberries. Add the tawny port and cook for 2 minutes.
Remove the mixture from the heat and add the breadcrumbs. Allow the mixture to cool before adding the eggs and crème fraîche. Season and allow the mixture to rest for 15 minutes.
Spoon the mushroom mixture on top of the proscuitto and make the top surface level using a spatula. Fold the edges of the prosciutto over the mixture to make it tidy.
Place in the preheated oven and bake for 20 minutes. Remove and allow to cool.
Serve at room temperature.
Tip: This dish can also be prepared the day before and kept in the refrigerator until needed. Allow to come to room temperature before serving.
Serve with burnt Seville orange marmalade or onion marmalade.
Michael’s wine recommendation – CLICK HERE