Mushroom and walnut terrine {vegan}
Petite surprise à partir d’aujourd’hui, j’ai concocté, rien que pour vous, une série de 10 recettes spéciales fêtes, pour vous donner quelques idées pour votre/vos repas (oui je sais je suis une chouette fille et il n’est pas encore trop tard pour les cadeaux de Noël, je vous envoie la liste, ok ?!!). So let's go, on commence les festivités avec cette recette de terrine de champignons et noix. Une petite terrine qui fera une entrée parfaite pour votre repas de fête, saine, gourmande et pas lourde du tout, enfin une entrée parfaite quoi (oh shit i already said that !). For the little story, I gave this mushroom terrine to my parents who are not used to eating tofu, and I must say that they were conquered ! And if you want to party even more, you can choose to mix the mushrooms and put oyster mushrooms, trumpets of death or chanterelles… You choose.
To serve with good homemade bread or good bread from the baker, because I wouldn't blame you if you prefer to dress up instead of baking bread !!! And I'll tell you tomorrow for the second party idea !
- 400 g silken tofu
- 400 g button mushrooms
- 200 g shelled walnuts
- 3 spring onions
- 2 cloves of garlic
- 2 tablespoons barley miso
- 1 tablespoon of white wine
- 1 tablespoon of shoyu
- 1 teaspoon of agar-agar
- 1 filet d'huile d'olive
- Pepper
- Start by cutting the mushrooms into brunoise then put them to sweat in a casserole dish with a drizzle of olive oil, minced garlic cloves and chopped spring onions. Cook over high heat 5 minutes until the mushrooms have released their water.
- Then add the white wine, agar-agar and silken tofu, stir well and cook 2 minutes.
- Finally add off the heat, and eyes, le shoyu, pepper and crushed walnuts.
- Pour the mixture into a greased terrine and let it rest in the fridge overnight..
- Enjoy fresh.
Emilie
Marie A
15.12.14Yum, Thank you for this recipe, it looks delicious !! I love spreads 🙂
Do you know how long we can keep the terrine ? (in case, selfish as I am, I would make one for myself)
And can we substitute miso and shoyu with soy sauce ? I get lost in all these Asian sauces….
Thank you very much 🙂
Emilie
17.12.14Yes the terrine can be kept 5 days. To answer your question , yes you can substitute soy sauce, it will just be different 😉
Marie
17.12.14Yum, all very tempting ! I will study the recipe closely to test 🙂
Emilie
19.12.14Thank you very much Mary, you will see, nothing very complicated !
Pauline
16.12.14What I appreciate about you is that your recipes are often simple to make and yet every time I see the photo I say to myself oh dear it's going to be tedious to cook !!
Emilie
17.12.14So that's a compliment !!! Thank you very much Pauline 😉
BEL
20.12.15Bonjour,
Thank you for this great recipe, I would like to know ;
Shoyu is salty soy sauce ?
Where to find barley miso sauce?
Merci
Emilie
23.12.15Yes shoyu is a kind of soy sauce and you can find miso in organic grocery stores !