Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 10 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1/2 cup walnuts
- 6 tablespoonss unsalted butter
- 1 3/4 pounds assorted mushrooms such as cremini, shiitake, portobello, and white button, cleane
- 6 scallions cut across in 1/4-inch pieces
- 1 tablespoon fresh thyme leaves
- 1 1/2 teaspoons course salt
- 1 teaspoon freshly ground black pepper crushed
- 1 teaspoon freshly squeezed lemon juice
- 1/3 cup dry sherry or Madeira
- 1/4 cup finely chopped fresh flat-leaf parsley
- Dash hot red pepper sauce
- 1 (8-ounce) package cream cheese room temperature
- Toast points
Preparation
Preheat oven to 350 degrees F.
Spread walnuts on a baking pan. Bake until fragrant, about 7 minutes. Transfer walnuts to a bowl; set aside to cool. Finely chop, and reserve.
In a large heavy skillet over medium heat, melt 4 tablespoons butter. Add mushrooms, scallions, and thyme and cook, stirring occasionally, until liquid has been released and then skillet becomes almost dry, 5 to 8 minutes. Stir in salt, pepper and sherry. Cook until skillet is almost dry, about 10 minutes more. Stir in lemon juice. Remove from heat, and let cool.
In a large bowl, combine mushroom mixture with reserved walnuts, parsley, hot pepper sauce, and cream cheese. Season with salt and pepper, to taste.
Line a 3-cup mold with plastic wrap, allowing for a 4-inch overhang on all sides. Spoon the mushroom mixture into the mold. Cover with plastic overhand and firmly press down all over terrine with hands; spread mixture as evenly as possible. Refrigerate for at least 8 hours, or overnight.
Just before serving, melt remaining 2 tablespoons butter in a medium skillet, and cook halved mushrooms just until tender, about 5 minutes. Season with salt and pepper. Unwrap chilled terrine, and invert onto a small serving platter. Surround with cooked mushroom halves, and thyme leaves. Serve with toast points, bagels crisps or plain pita chips.
