Serves 6 | 45 minutes
Terrine preparation time: 15 min
Salad preparation time: 30 min
Ingredients for the terrine:
- 400g / 4 cups mixed wild mushrooms, cleaned
- 30g /1 oz butter
- 2 shallots, finely chopped
- 2 cloves garlic, peeled and finely chopped
- 4 large eggs
- 250g / 1 cup Crème Fraiche
- 5g / 0.17 oz “Carpaccio” Black Truffle slices by Borgo De Medici
- 1 tsp Edmond Fallot Original Dijon Mustard
- 2 TBS chopped Italian parsley
- 2 sprigs thyme, fresh, leaves removed from stalks
- A pinch of nutmeg
- Salt and pepper
Ingredients for the salad:
- 500g / 2 cups peeled pumpkin, diced
- 2 TBS maple syrup
- 10g / 0.35 oz blue cheese, cubed
- 1 fennel bulb, thinly sliced
- 50g / 1.7 oz pumpkin seeds
- ½ cup / 125ml red wine
- 2 TBS sugar
- 2 TBS Rincon de la Subbética Extra Virgin Olive Oil
- 10 parsley leaves
- Edible flowers of your choice
- Salt and pepper
Photo, food styling and recipe by Casey Bumpsteed
Instructions for the terrine:
STEP 1
Preheat the oven to 160°C/320°F and line a 500g loaf tin with greased baking paper.
STEP 2
Roughly chop the mushrooms into similar size pieces. Melt the butter and gently fry the shallots, thyme, and garlic in it until they are golden brown and soft.
Once they have browned, add in the mushrooms and cook for about 8 minutes or until their liquid leaks out.
STEP 3
In a bowl, whisk together the eggs and Crème Fraiche until combined. Add the mustard, nutmeg, and parsley, and season with salt and pepper. Stir in the truffles.
STEP 4
Add the mushroom mix to the lined loaf pan and pour over the savory custard. Bake for around 30 minutes or until cooked through and set. This terrine should be cooled for at least 30 minutes and served at room temperature.
Photo, food styling and recipe by Casey Bumpsteed
Instructions for the salad:
STEP 1
Steam the pumpkin or roast it in a 180°C/356°F oven for about 30 minutes or until cooked and al dente. Toss the cooled pumpkin in the maple syrup.
STEP 2
Dry fry the pumpkin seeds in a pan until they pop and color a little, for a few minutes per side.
STEP 3
Add the red wine to a pot and cook for a few minutes to get the alcohol flavor out. Add in the 2 TBS sugar, dissolve and reduce to thicken it to a syrupy consistency.
STEP 4
Arrange all the elements besides the oil and red wine syrup on a platter. Drizzle those over at the end to dress the salad and season it with a bit of salt and pepper.
Photo, food styling and recipe by Casey Bumpsteed