Warm Fungus Terrine in Its Gelatin Recipe

4

Ingredients

For the mushrooms:
13/4 oz yellow chanterelle mushrooms
(2/3"across)
13/4 oz St. George's mushrooms (1/2" across)
1/2 oz fairy ring fungus (1/2" across)
13/4 oz morel mushrooms (1/2" long)
2 oz summer truffle
For the mushroom stock:
83/4 oz mushrooms, large or broken
3/4 tbsp 0.4º olive oil
salt
water
For the mushroom terrine:
11/4 cup mushroom stock (see previous step)
pinch powdered agar-agar
For the junket foam:
2 sheep's milk junket (7/8 cup each)
1 1-pint ISI foaming canister
1 N|2O cartridge
For the pork rinds:
13/4 oz Iberian belly pork
For the pine oil:
3/4 cup young pine cones
11/4 cup sunflower oil
Note: Minimum recommended quantity to guarantee a good result.
To finish:
4 small fresh basil leaves
4 small fresh chervil leaves
4 small fresh tarragon leaves
4 fresh mint leaves
4 small fresh fennel leaves
Maldon salt
pine oil (see previous step)
0.4 º olive oil
salt

Preparation

Step 1

For the mushrooms:
1. Use a knife to peel the lower part of the mushrooms, except for the summer truffle.
Keep the larger or broken mushrooms to make the mushroom stock.
2. Wash all the mushrooms in a little water and leave them to dry on kitchen paper.
3. Scrape the surface of the summer truffle with the tip of a knife to remove the wrinkly black skin. Keep the trimmings to make the stock.
4. Chose ¾ oz of the largest and firmest yellow chanterelle and St. George's mushrooms.
5. Use a sharp knife to cut them into 1/10" thick slices and keep in the fridge between damp kitchen paper. Make sure you keep each type of mushroom separately.
6. Use the meat slicer to cut 2 oz of the summer truffle into 1/10" thick slices. Keep between damp kitchen paper in the fridge.

For the mushroom stock:
1. Heat the oil in a casserole and sauté the large and broken mushrooms. Drain off any excess oil.
2. Add just enough water to cover them. Bring to the boil and simmer for 20 minutes. Remove from the heat and leave to stand for 10 minutes.
3. Strain and scrape off any fat.
4. Reduce until you have a concentrated and smooth stock. Season with salt, if necessary.

For the mushroom terrine:
1. Put the seasoned mushroom stock with the powdered agar-agar in a pan.
2. Stirring continuously, bring to the boil over a medium heat. Remove from the heat and whisk and dissolve the gelatin in it.
3. Pour a 1/10" thick layer into a dish. Leave to set in the fridge for 3 hours.
4. Cut into 3¼ x ¾" rectangles.

For the junket foam:
1. Sieve the junket and fill the canister using a funnel.
2. Foam and leave to rest in the fridge for 2 hours.

For the pork rinds:
1. Cut the belly pork into 1/5 x 1/5 x 1/5" cubes.
2. Fry over a medium heat until you get crunchy rinds. Drain off the fat and put the scratching on kitchen paper.

For the pine oil:
1. Roughly cut up the young pine cones and cover them with oil.
2. Panfry at 160ºF for 2 hours. Leave to cool with the pine cones left in the oil.

Final Steps & Preparation:
1. Heat the mushroom gelatin in the salamandra for 5 seconds. Arrange it vertically on one side of the plate.
2. Gently sauté the summer truffle slices, the whole yellow chanterelles, the whole St. George's mushrooms, the whole morels and the fairy ring fungus in separate batches in a little oil for 5 seconds. Season with salt.
3. Pile up the fungi on top of the mushroom gelatin and in the following order: truffle slices, sautéed yellow chanterelles, raw St. George's slices, sautéed fairy ring fungus, raw yellow chanterelle slices, sautéed morels, the sauté sliced truffle and the sautéed St. George's mushrooms. Arrange the herbs in order on top of the mushrooms.
5. On the other side of the plate and parallel to the mushroom terrine, spread the junket foam so that it is the same volume as the terrine.
6. Dress the mushrooms and the junket foam with the pine oil and Maldon salt.