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Oyster Mushroom Terrine with Sparkling Apple Juice, Rose Syrup and Pear Chutney Recipe
Mélanie Gagnon, Auberge Ste-Catherine de Hatley, Québec
Flavors of the Eastern Townships
Total time: 15 to 30 minutes

Preparation time: 10 minutes
Cooking time: 15 minutes
Cost: Very reasonable
Difficulty: Very easy

Difficulty: Easy
Chef's Note

Mélanie Gagnon, chef of the year of Quebec's Eastern Townships in 2002, is a ball of energy. In her kitchen at the Auberge Ste. Catherine in Hatley, she loves working with rose products. During the grape harvest, she makes a Brazilian-style rose-flavored bread (pao de queijo) filled with salmon, pears and cheese. Try the exotic flavors of her rose-scented goat cheese crisp with two olives. And if you happen by during Brome Lake duck season, there will be duck with roses waiting for you!

For 4 servings

- 200 g (7 oz.) Oyster Mushrooms, finely diced
- 200 g (7 oz.) white Mushrooms, finely diced
- 2 shallots, minced
- 1 clove of garlic, chopped
- 1 bunch of chives, chopped
- 2 tbsp. herbes de Provence
- 150 ml (10 tbsp.) whipping cream
- 50 ml (3 tbsp.) sparkling apple juice or sweet cider
- 20 ml (4 tsp.) Rose de Nel syrup or rose water
- 2 packets of gelatin or 4 sheets
- 125 ml (1/2 cup) grated Windigo cheese or Parmesan
- Salt and pepper
- 4 tbsp. olive oil
  1. If necessary, wash the mushrooms in water with a touch of vinegar. Dry well in a clean cloth. Dice finely.
  2. Heat the oil in a skillet and sauté the garlic, shallots and mushrooms with the herbs, salt and pepper for about 8 minutes over medium heat.
  3. Soak the gelatin in the sparkling apple juice.
  4. Pour the cream into a saucepan with the sparkling apple juice and gelatin, rose syrup and cheese; simmer gently and reduce by at least half. Season to taste.
  5. Place the mushrooms in a rectangular pan. Pour the cream mixture over top and refrigerate overnight.
  6. Unmold just before serving; slice and serve with pear chutney.
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