Mushroom Spinach Terrine

Ingredients

• 600 g chanterelles
• 6 sheets gelatin
• 15 spinach leaves
• 1 tsp chervil (finely chopped)
• 1 tsp parsley (finely chopped)
• 1 tbsp sherry vinegar
• 2 tbsp olive oil
• salt (white pepper)
• 150 g mixed salad greens (optional)

Instructions

1. 1.

   Clean the chanterelles and leave whole or halve them depending on size. Simmer in 0.5 l salted water for about 4 minutes, then drain, reserving the cooking liquid.

2. 2.

   Soak gelatin in cold water, squeeze out excess, and dissolve it in the still-warm cooking liquid. Season with salt and pepper, then let cool.

3. 3.

   Wash spinach, remove tough stems, blanch briefly, shock in ice water, pat dry. Pass leaves through the still-liquid mushroom gel to coat them, then line a terrine mold and overlap the ends. Chill until the gel sets.

4. 4.

   Combine mushrooms with the gel; just before it sets, pour into the molded terrine. Fold the overlapping spinach leaves over the top and refrigerate for at least 2 hours.

5. 5.

   Whisk vinegar with oil, season with salt and pepper.

6. 6.

   Briefly dip the terrine mold in hot water to loosen the set terrine, then invert onto a plate. Slice and drizzle with vinaigrette before serving.

7. 7.

   Arrange optional mixed salad greens on the side.