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Wild Mushroom Terrine

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)89.6923
Energy (kCal)494.928
Carbohydrates (g)15.2591
Total fats (g)7.3054
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the mushrooms and the pickled onions into thn slices, remove stems from spinach. | 2. blanch spinach and squeeze all excess waater out of it. | 3. Sauté the mushrooms in a pan with grape seed oil, crushed garlic, springs og rosmary and thyme. | 4. allow liquid to drip off the onion slices. | 5. Moisten terrine mold and line with plastic wrap. | 6. Arrange mushroom slices and onion, along with pieces of spinach in alternative layers, sprinkling each layer with salt and pepper. | 7. dissolve gelatine into two cups of hot mushroo, stock. | 8. pour the liquid into the mold, covering the layers completely. | 9. Fold plastic wrap over the aspic and put it under pressure. | 10. Place aside in a cool place to firm up. | 11. For serving, remove the aspic from the mold but keep in plastic wrap as it is easier to cut that way. The slices should be about quater of an inch in thickness. Remove plastic wrap before serving on top of a bed of baby leek salad tossed with sherry vinaigrette and seasoned with Fleur de sel. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    larch wild mushroom 15 ounces 378.25 0.0 84.15 2.125
    red onion 1 pickled - - - -
    spinach 8 ounces blanched 49.8951 8.845 4.9895 0.6804
    gelatin 1/4 ounce 27.0029 6.4141 0.5528 0.0
    spring green baby leek 60 378.25 0.0 84.15 2.125
    garlic clove 1 378.25 0.0 84.15 2.125
    thyme 1/2 bunch - - - -
    grapeseed oil 1 teaspoon 39.78 0.0 0.0 4.5
    sherry vinaigrette 2 teaspoons 378.25 0.0 84.15 2.125
    salt - - - -
    pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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