Mushroom Terrine with Orange Jelly
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Cook Time
5 h
Servings
6
Difficulty
Medium
Prep Time
45 Min
Description
This vegetarian mushroom terrine with orange jelly is a festive spread that is ideal as an appetizer or finger food. The combination of mushrooms, sunflower seeds and a hint of orange makes this terrine a special taste experience. Preparation takes about 45 minutes, the cooling time is about 4 hours. The recipe is gluten-free and lactose-free.
Ingredients (14 ingredients)
-
150 g Sunflower seeds
-
1 Orange
-
250 g brown mushrooms
-
3 Stiele Thyme
-
1 Onion
-
1 Zehe Garlic
-
3 EL Oil
-
2 TL Tomato paste
-
Salt
-
Pepper
-
3 EL Nutritional yeast
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200 g Orange jelly
-
50 g Redcurrant jelly
-
1 EL White wine vinegar
Preparation (12 steps)
Soak sunflower seeds
Pour boiling water over 150 g sunflower seeds and soak for about 15 minutes. Then drain and let it drip.
Prepare orange
Wash 1 orange in hot water. Remove half of the orange zest with a zester, finely grate the remaining zest. Halve the orange and squeeze out the juice.
Prepare mushrooms
Clean 250 g brown mushrooms and cut into slices. Wash 3 sprigs of thyme and pluck off the leaves.
Chop onion and garlic
Peel 1 onion and 1 clove of garlic. Place onion in the mixing bowl and chop for 3 sec./speed 5. Push down with the spatula.
Sauté onion
Add 3 tbsp oil and the chopped onion to the mixing bowl and sauté for 3 min./120°C/speed 1.
Sauté mushrooms, garlic and thyme
Add the sliced mushrooms, garlic and thyme leaves and sauté for 5 min./120°C/speed 1.
Roast and deglaze tomato paste
Add 2 tsp tomato paste and roast for 1 min./120°C/speed 1. Deglaze with the squeezed orange juice and simmer for 3 min./100°C/speed 1.
Season and cool the mushroom mixture
Season the mushroom mixture with salt, pepper and the grated orange zest. Transfer to a bowl and let it cool.
Purée sunflower seeds and mushroom mixture
Place the drained sunflower seeds, the cooled mushroom mixture and 3 tbsp nutritional yeast in the mixing bowl and purée for 30 sec./speed 8. Push down with the spatula and purée for another 10 sec./speed 10 until a fine cream is formed.
Season and refrigerate mushroom cream
Season the mushroom cream with salt and pepper. Spread the mixture in a baking dish and refrigerate.
Prepare jelly mix
Put 200 g orange jelly and 50 g redcurrant jelly in the mixing bowl and heat for 3 min./50°C/speed 2. Stir in 1 tbsp white wine vinegar.
Spread jelly on the mushroom paste and let it set
Spread the jelly mix on the mushroom paste, refrigerate and let it set (approx. 3 hours).
Finished cooking? Great! 🎉
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Tags
Allergens
- Celery
- Mustard
- Sesame seeds
- Nuts
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