Vegetarian Terrine with Mushroom Cream

Ingredients

• 500 g white button mushrooms
• 1 white onion
• Salt
• Pepper
• 3 tbsp Lemon juice
• 1 tbsp butter
• 250 g heavy cream
• 75 ml dry white wine
• 12 sheets of white gelatin
• 1 pinch nutmeg
• 150 g broccoli florets
• 4 thin carrot bundles
• 1 kohlrabi
• 100 g green olives (pitted)
• 500 g zucchini

Instructions

1. 1.

   Peel and chop the onion. Clean and finely dice the mushrooms. Sauté onions in butter until translucent, add mushrooms, continue sautéing, then pour in white wine, lemon juice, 250 ml water, and cream; season with salt, pepper, and nutmeg, letting everything simmer gently on low heat until soft. Puree finely, strain through a sieve, top up to 1 l with water, and taste again.

2. 2.

   Clean the broccoli, wash it, and blanch in salted water for about 2 minutes until firm yet tender, then cool under running water and drain well. Peel carrots and kohlrabi; leave carrots whole, slice kohlrabi into 1–1.5 cm thick rounds, and blanch both vegetables until just tender, cool, and drain. Wash zucchini, cut into uniform 5 mm slices, blanch in boiling salted water for 1 minute per batch, then drain thoroughly on a kitchen towel or paper.

3. 3.

   Soak gelatin sheets in cold water. Line a terrine mold (about 1.5 l capacity) with plastic wrap, then lay the zucchini slices across it so they slightly overlap and their ends stick out to the sides. Distribute broccoli florets over the zucchini. Squeeze out excess liquid from the gelatin and dissolve it in the hot mushroom cream. Pour enough of this mixture into the mold to cover about two thirds of the broccoli. Let it set in the refrigerator while keeping the remaining mushroom mixture liquid at room temperature. Once the first layer is firm, arrange carrots lengthwise over it and top with more mushroom cream. Refrigerate until set. Then add kohlrabi rounds, cover with cream, and refrigerate again. Finally spread olives, top with the rest of the mushroom cream, and let everything firm up. Fold any excess zucchini ends over the terrine. Cover with plastic wrap and chill in the fridge for 1–2 hours. Remove the top layer of wrap, lift the terrine out, and peel off all remaining wrap. Slice into wedges with a sharp knife before serving, optionally accompanied by cold or warm tomato sauce.