Creamy Porcini Terrine with Asiago and Herb Fondue

Porcini Terrine Recipe

Category: Appetizers
Servings: 4

This Porcini Terrine, rich with earthy mushrooms, golden potatoes, and a cheesy, creamy fondue topping, is a perfect appetizer to start any meal. Layered with love, it combines the rustic flavors of porcini mushrooms and the richness of Asiago cheese, making for an unforgettable dish that will have your guests asking for seconds.

Ingredients

Instructions

1. Prepare the Potatoes
   Begin by thoroughly washing and peeling the potatoes. Slice them into thin rounds, then cut them into thin strips and finally into small cubes. Heat a little olive oil in a non-stick pan with a clove of garlic. Allow the garlic to brown slightly, then remove it from the pan. Add the chopped rosemary and stir well. Add the potato cubes to the pan and cook until they form a light, golden crust on the outside, about 5 minutes. Once done, set the potatoes aside.

2. Prepare the Mushrooms
   If your porcini mushrooms have any dirt on them, gently remove it using a brush. Slice the mushrooms lengthwise into thin strips. In another non-stick pan, heat a little olive oil with more rosemary. Add the sliced mushrooms, season with salt, and sauté for a few minutes. Mix the mushrooms well and add the washed and dried thyme leaves. Set aside.

3. Combine Potatoes and Mushrooms
   In a large bowl, beat the eggs with a fork. Add the sautéed potatoes and mushrooms to the eggs and mix well, ensuring all ingredients are evenly incorporated.

4. Prepare the Terrine Mold
   Preheat the oven to 200°C (392°F) with a fan-assisted setting. Grease a terrine mold (approximately 7 cm high, 10 cm wide, and 27 cm long) with butter, making sure to line the edges with parchment paper for easy removal. Pour the potato and mushroom mixture into the prepared mold and level it with a spatula.

5. Bake the Terrine
   Place the mold in the preheated oven and bake for about 50 minutes, or until the top is golden and firm.

6. Prepare the Cheese Fondue
   While the terrine is baking, prepare the cheese fondue. In a small saucepan, heat the milk. In another saucepan with a double bottom, melt the butter. Once the butter is melted, gradually add the flour, stirring constantly with a whisk to form a smooth mixture. Keep whisking until the flour is fully dissolved into the butter. Pour in the warm milk gradually, continuing to whisk until the sauce becomes creamy and smooth.

7. Assemble and Serve
   When the terrine is ready, remove it from the oven and let it cool slightly. Once cool enough to handle, carefully turn the terrine out onto a serving platter. Pour the freshly made cheese fondue over the terrine and serve while warm.

This Porcini Terrine can be enjoyed as an elegant appetizer or a hearty side dish. The combination of tender mushrooms, creamy potatoes, and decadent cheese fondue makes for a comforting and flavorful treat. Whether it’s for a holiday dinner or a casual gathering, this dish is sure to impress.

Nutritional Information (per serving):

Tips:

• Mushroom Variations: If you can’t find porcini mushrooms, you can substitute them with other types of mushrooms like cremini or shiitake for a different flavor profile.
• Make Ahead: This terrine can be made ahead of time, baked, and refrigerated. Simply reheat before serving and top with the freshly prepared fondue.
• Vegetarian Option: The dish is naturally vegetarian. If you want to make it more substantial, serve it alongside a simple salad or crusty bread.

This recipe will elevate any dinner party and leave your guests feeling satisfied. Enjoy the delicious blend of earthy flavors and creamy textures!