Ingredients

For the shiitake terrine:
1 ¼ kilogram (approximately 2 pounds) large shiitake mushrooms
Salt, to taste
1 clove garlic, crushed
15 grams (½ cup) dried porcini mushrooms
5 sheets gelatin (or approximately 1 ¼ tablespoons powdered gelatin)
1 bunch thyme
For the farro salad:
50 grams (¼ cup) farro
Sherry Soy Vinaigrette (page xx)
Soy sauce, to taste
½ bunch parsley, chopped
For the blue cheese mousse:
100 grams (¼ pound) Roquefort cheese
225 grams (1 cup) whole milk
10 grams (2 teaspoons) extra virgin olive oil
175 grams (¾ cup + 1 tablespoon) Greek yogurt
Salt, to taste

Tools
Terrine Mold
iSi cream whipper
Blender
Plastic wrap
Foil


Instructions Day 1:

Prepare the shiitake terrine:

Preheat the oven to 450°F.

Remove the stems from the shiitakes and reserve for another use in a stock or sauce.

Make a bed of thyme in the bottom of a large oven-proof dish and add a layer of mushroom caps with the gills facing up. Season them with salt. Put down another layer of mushrooms on top of the first. Season them with salt. Repeat this process until all the mushrooms are laid out.

Add the crushed garlic and cover the dish with aluminum foil. Bake for 30 minutes.

Remove from oven and let rest on the countertop for 10 minutes before removing the foil.

Add the porcinis to a stock pot along with 2 cups of water. Bring to a boil, then turn off the heat and let the mushrooms steep for 15 minutes.

Carefully lift the porcinis out of the water with a skimmer or slotted spoon, making sure not to disturb any sand or dirt that might have sunk to the bottom. Chop the mushrooms finely and set aside. Slowly pour the mushroom stock into another container, again, making sure to leave behind any sediment.

Weigh the mushroom stock. You will need 400 grams total liquid (around 2 cups), so taste the stock and add soy sauce to taste. If you reach 400 grams and still need more sodium, add salt to achieve adequate seasoning. Set stock aside.

Soak the gelatin in cold water to bloom it. If using gelatin sheets, drain the gelatin and squeeze out the excess water as soon as it’s pliable.

Reheat the mushroom stock, add back the finely chopped mushrooms and whisk in the gelatin sheets until they’re dissolved. Set aside at room temperature until ready to use.

Using a clean, moist cloth, dampen a work surface. Pull out an 18-inch length of plastic wrap and use the cloth to press it onto the work surface. Pull out another 18-inch length of wrap and press that down on the first. Repeat one more time.

Dampen the inside of a 12-inch Le Creuset terrine mold or similar sized loaf pan. Press the triple layer plastic film into the terrine mold.

Select the largest shiitakes and set them aside. Cut the smallest 1/3 of the mushrooms in half. Lay down one layer of whole mushrooms down the middle of the terrine mold. In the gaps between mushrooms on the edges of the mold, fit the halved mushrooms. Align the straight, cut edges along the sides of the terrine mold.

Cut some of the halved mushrooms in half to make quarters. Fit the pointed tip of the quartered mushrooms in the corners of the terrine mold. Pour a thin covering of mushroom stock.

Repeat and every time you lay down a layer, pour over a thin covering of the mushroom stock.

Once the terrine mold is full, close the loose flaps of plastic wrap over the top, set a similar sized pan on top and weigh it down with a couple of cans. Set in the fridge to press gently overnight.

Instructions Day 2:

Make farro salad and blue cheese mousse.

The next day, simmer the farro in 4 cups of salted water until tender, about 20 minutes. Drain and discard any remaining water. Set aside and allow to cool thoroughly.

Dress the grains with Sherry Soy Vinaigrette, chopped parsley, and salt, as needed.

To make the mousse, blend the Roquefort, milk, and olive oil in a blender until the blue cheese is completely liquified.

Whisk the blue cheese milk into the yogurt in a thin, steady stream. Taste and season with salt.

Pour the blue cheese mousse into an iSi cream whipper and pressurize with one charge.

Run a thin metal spatula or butter knife around the inner edge of the terrine mold to loosen it from the plastic terrine lining. Invert the terrine mold onto a cutting board and shake it gently to dislodge it.

Cut into 10 slices and remove the surrounding plastic.

Plate slices of terrine with farro salad and blue cheese mousse.