The end of year celebrations are the ideal ground for a battle row between vegetarians and ViaDards. And if, this year, you tentiate a compromise with this terrine of mushrooms foie foie gras imagined by chef Charlotte Crousillat?
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Oysters, turkey, Chapon … Reveillon meals are often a calvary for vegetarian gourmet, forced to retreat on a double portion of vegetables. For once, make a gesture in cooking to convince all the gourmands with this bluffy vegetable foie gras. The author? Charlotte Crousillat, young patroness of the house Carlotta with (restaurant and grocery store), perched on the heights of the Vauban district, in Marseille.
ADEPTE OF BIO, GLUTEN WITHOUT AND THE CIRCUIT, this old student in finance believes in a virtuous cuisine. This does not prevent generosity and some compromises to satisfy a broad audience (by offering the Guancian, Italian dried meat, for example). The essentials of his card seduce all the gourmands: Shakshouka, Baba Ganoush zucchini, vegetarian Caesar salad with a baked eggplant … Add to that a homemade organic bread and some sweet fantasies to fall like the lost brioche or the fruit giant pancake season. The foie gras it offers here gets closer to taste and texture of the original, mixing Japanese mushrooms, chestnuts and spices.
Recipe for 6 people
Preparation: 30 minutes (let stand 24 hours in the refrigerator if possible).
Ingredients for terrine Chastagines Champignons:
- 55 g of coconut oil
- 125 g shiitakes
- 125 g unsweetened chestnut puree
- 1/2 cc. Cinnamon powder
- 1/2 cc. coriander powder
- 1 pinch of nutmeg
- 2 cloves
- 1/2 glass of fluffy white wine
- 10 black pepper grains
- 7 g of salt flower
- a little fresh black truffle grated (optional).
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Ingredients for “Gras”:
- 5 g coconut oil
- 5 g cocoa butter
- 1 pinch of powder curcuma
- Crushed salt flower and pink bays for decoration.
Peel the shallots and mince them finely. Gently wipe mushrooms to remove the excess of land. Remove the foot and mince finely.
Brown shiitakes and shallots in a little neutral oil. Cover the pan and simmer about ten minutes, then remove the lid so that the mushroom water evaporates. Deglaze with white wine.
Make the weighings of the rest of the ingredients directly in the bowl of your mixer, then add shiitakes and shallots. Mix a good ten minutes until a very smooth and homogeneous texture. Run the preparation still warm and fluid in one or more mussels (for example a butter, mold to individual financial finance …) previously shirt (s) of film paper. Place the preparation in the refrigerator.
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