1/4cupfresh chopped thymeparsley and snipped chives
1cupeach: carrotonion, celery, chopped coarse
Kosher salt and pepper
1stick unsalted butterplus 1 tbsp for greasing the mold
3tablespoonsgrapeseed oil for sauteing
Preheat the oven to 325. Heat a large saute pan with 2 oz of the butter. Slice 1.5 pounds of lobster mushrooms and gently brown them in the butter on medium heat, seasoning with salt and pepper, when the mushrooms are browned, cool and reserve them.
Blend the remaining 1 lb of lobster mushrooms in a food processor until fine. Melt 1 tsbp of the butter in a saute pan and gently cook the ground lobster mushrooms, seasoning with salt and pepper. Saute the ground mushrooms until cooked through, about 5 minutes.
Blend the carrot, onion, garlic and celery in a food processor until very fine, about 5-ten minutes will do. (this will take a while, and the vegetables will give off juice) Saute the vegetables in the remaining butter until tender, seasoning lightly with salt and pepper, about ten minutes, or until the water they gave off is totally evaporated. Add the cream and ground, cooked lobster mushrooms and reduce by 25% on medium heat, about 5 minutes. Transfer the mushroom cream mixture to a mixing bowl, allow the mixture to cool for a moment, the whisk in the eggs and herbs. Check the seasoning of the mixture for salt and pepper and adjust if necessary.
Lightly butter a mold, bread pan, or terrine dish. Lay slices of cooked lobster mushroom in the bottom of the dish, then cover with a layer of the binding mixture. Repeat layering the pan with slices of mushrooms and the binding mixture until the pan is nearly filled, ending with the prettiest slices of lobster mushroom you have as a garnish.
Bake the terrine in the oven for 30 minutes or until set. Baking time will differ due to the size of your pan and oven settings, etc. My terrine cooked pretty quick since my mold is not as tall as deep as a loaf pan. When the terrine is fully cooked, cool overnight.
When it's time to serve the terrine, gently heat the outside of the mold to loosen the butter, (warm water works great for this). Slide a knife around the edge of the terrine to loosen it, then put a plate on top of the mold, invert it to release the terrine.
The terrine will come out in one whole piece, from here, you just slice and serve, re-heat, bread and fry, etc.
This makes enough terrine to fill a bread loaf pan or terrine mold. I used grandma's old earthenware pan, which is a funky shape. Extra filling can be cooked in separate dishes or ramekins. Make sure you lobster mushrooms are very, very clean-the grinding process will distribute dirt through the entire thing if they're not.