Mushroom Sunflower Seed Terrine with Orange Currant Jelly
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Cook Time
5 h
Servings
8
Difficulty
Medium
Prep Time
45 Min
Description
This vegetarian mushroom sunflower seed terrine with orange currant jelly is a gluten-free spread prepared with the Thermomix®. The main ingredients are sunflower seeds, mushrooms, orange, thyme and onion. The terrine is suitable as finger food or a festive appetizer and can be prepared well in advance. The preparation takes a total of 300 minutes, of which 45 minutes are active work, and yields about 8 servings. Ideal for parties, an autumnal buffet or as a special side dish.
Ingredients (14 ingredients)
-
150 g Sunflower seeds
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1 Stück Orange
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250 g Brown mushrooms
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3 Stiele Thyme
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1 Stück Onion
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1 Zehe Garlic
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3 EL Oil
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2 TL Tomato paste
-
nach Geschmack Salt
-
nach Geschmack Pepper
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3 EL Nutritional yeast flakes
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200 g Orange jelly
-
50 g Currant jelly
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1 EL White wine vinegar
Preparation (9 steps)
Soak sunflower seeds
Place 150 g sunflower seeds in a bowl and pour boiling water over them. Let soak for about 15 minutes.
Grate orange peel and squeeze out juice
Wash 1 orange in hot water, peel half of the peel into zest, finely grate the rest of the peel. Halve the fruit and squeeze out the juice. Set juice aside.
Chop onion and garlic
Put 1 peeled onion in the mixing bowl and chop for 3 sec./level 5. Add 1 clove of garlic and chop for 3 sec./level 7. Use the spatula to push everything down from the edge.
Sauté onion, garlic and mushrooms
Add 3 tbsp oil and sauté for 3 min./120°C/level 1. Add 250 g sliced brown mushrooms and 3 sprigs of thyme leaves plucked and sauté for 5 min./120°C/level 1.
Roast tomato paste and deglaze
Add 2 tsp tomato paste and roast for 1 min./120°C/level 1. Deglaze with the reserved orange juice and simmer for 3 min./100°C/level 1. Season with salt, pepper and grated orange peel. Transfer to a bowl and let cool.
Puree sunflower seeds and mushroom mix
Drain the soaked sunflower seeds and add them to the cooled mushroom mixture and 3 tbsp nutritional yeast flakes in the mixing bowl. Puree for 30 sec./level 8. Season with salt and pepper.
Refrigerate mushroom sunflower seed mixture
Spread the mixture in a baking dish and refrigerate for at least 2 hours.
Prepare jelly mix
Put 200 g orange jelly and 50 g currant jelly in the mixing bowl and melt for 3 min./50°C/level 2. Add 1 tbsp white wine vinegar and stir for 10 sec./level 2.
Spread jelly mix and refrigerate
Spread the jelly mixture on the mushroom sunflower seed mixture and refrigerate for at least 3 hours until the jelly has set.
Finished cooking? Great! 🎉
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