( recipe from Angèle's guinguette)
For 3/4 persons: 200 g terrine
¾ glass of cashew nuts
1 tablespoon of chestnuts
1 teaspoon of arrowroot or cornstarch
1 tablespoon mushroom stock (shitake and porcini)
1/3 glass of melted deodorised coconut oil
1 tablespoon of white miso
1 case of whiskey
1 tsp brewer's yeast
1 tbsp sesame puree
a handful of fresh shiitake pieces
1 level teaspoon of fleur de sel
1 level teaspoon of allspice
1 level teaspoon pepper
( black truffle bits )
For the finishing touch :
1 tablespoon of melted deodorised coconut oil
1 pinch of turmeric powder
Soak the cashews and chestnuts in water the day before. The next day, drain the chestnuts and cashews. Rehydrate the mushrooms in warm water for a few minutes and set aside.
In a small bowl, mix the cornstarch with the tablespoon of soaking water from the mushrooms.
Then add all the ingredients to the bowl of a blender and blend until very smooth.
Pour your mixture into the weck pot and smooth the top with the back of a tablespoon. Add truffles if desired.
To finish, melt the deodorised coconut oil with the turmeric in the microwave.
Pour this mixture on top of your previous preparation.
Place in the fridge for at least 4 hours.