After posting Chef Tom’s Orange and Pink Peppercorn Dressing I had a few readers wondering about the included picture and asking, “What is that brown thing that looks like meat?” Well, for vegetarians and vegans, it’s just about the next best thing to meat – mushroom terrine. Here is Chef Tom’s recipe:
6 large Portobello mushroom caps
1 medium shallot, chopped
1 cup tomato juice
1 cup vegetable stock
1 teaspoon black pepper
2 teaspoons brown sugar
1 teaspoon molasses
6 grams agar agar
Wood chips (optional)
Agar agar, also known by its Japanese name, ‘Kanten’, is a Southeast Asian seaweed that can be used as a vegetarian substitute for gelatin.
Preheat oven to 350 degrees
Smoke mushrooms with woods chips in smoker for 4 minutes (optional).
Spread mushrooms onto pan and cook in oven until tender. Remove from oven and let cool.
While mushrooms cool, sweat shallots in a pan until translucent.
Add the remaining ingredients and whisk until smooth. Bring to a boil.
Once mixture comes to a boil take off the heat and strain.
In a deep glass dish or bake ware, begin layering ingredients. Layer one mushroom, then tomato mixture, and repeat until you have 3
mushrooms stacked. Repeat in another dish with remaining mushrooms and tomato mixture.
Place in cooler and let set until firm.
Take out of pan and cut into 2 inches slices.
Coat each slice with cornstarch.
Sear in pan with heated olive oil.