Summer Vegetable Terrine In A Mushroom Cream
Cooking up a storm on a hot summer's day is basically torture. Seriously though, there's a reason why we tend to make hearty, filling dishes during the colder months and gravitate toward lighter ones when it's hot out. To accommodate your seasonal recipe needs, we've come up with this light and summery dish: a vegetable terrine with zucchini, broccoli, carrots, and a delicious mushroom cream! It's not a heavy dish at all, and because it has to sit in the fridge overnight and is eaten cold, it's the ideal way to make the most of those warm temperatures. Plus, this terrine is very easy to make, so you don't have to worry about firing up the oven. If anything, it'll cool you down on those hot, hot days!
For the mushroom cream:
- 14 oz white mushrooms, sliced
- 1 onion, chopped
- 1 tbsp butter
- salt, pepper & nutmeg to taste
- 1 qt heavy cream
- 1 cup white wine
- 10 oz cream cheese, room temperature
- 2 gelatin sheets (or 2 tsp unflavored gelatin powder)
- 4 thin carrots, peeled
- 15 black olives
- 5-7 broccoli florets
- 1 German turnip (kohlrabi), sliced
- 3-4 zucchinis, sliced
- olive oil
- fresh parsley, chopped
1. Cut the zucchini lengthwise into thin strips, salt them, and saute for about 2 minutes on both sides in a little bit of oil and water. Remove the zucchini slices from the pan and let them drain and cool down.
2. Melt the butter in a pot. Add the chopped onions and white mushrooms and wait until the onions turn translucent, then deglaze the pan with the white wine and reduce it. Add the heavy cream and let the sauce simmer for about 10 minutes. Season everything with nutmeg, salt, and pepper, and allow the mixture to cool down until it's lukewarm. Squeeze out the moisture from the gelatin sheets, add them to the pot together with the cream cheese and then puree the sauce with an immersion blender until you get a smooth creamy consistency. Let the cream sit at room temperature for a while.
3. Peel the carrots, chop up the broccoli florets, peel the kohlrabi, and cut it into strips. Blanch the vegetables in salt water until they're tender, then plunge them in ice water. Lightly grease a baking pan and cover it completely with the zucchini strips, then pour in a little of the mushroom cream and press the broccoli florets into the mixture.
4. Pour in more of the mushroom cream and press 4 carrots to the left and right of the broccoli florets.
5. Pour in another ladle of the cream and place the kohlrabi strips on top.
6. Add another ladle of the cream on top of the kohlrabi slices, press olives into the cream, and pour in the rest of the cream. Smooth everything out, sprinkle chopped parsley on top, carefully cover the dish with plastic wrap and refrigerate the terrine overnight.
All you need to do before serving this vegetable terrine is flip it over onto a plate and garnish with tomatoes and freshly ground pepper. This fresh dish with zucchini, broccoli, carrots, and mushroom cream is a perfect alternative to salads, and if you make fresh tomato sauce to go with it, even better. Bon appetit!
Get the recipe for the Guacamole Chicken Salad Sandwich featured in the bonus video.