Dinner

Mushroom & Polenta Terrine with Red Wine Gastrique

Name: Mushroom & Polenta Terrine with Red Wine Gastrique
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Yield: 2 servings
Ingredients: 1 cup whole milk; ½ cup vegetable stock; 3 tablespoons butter, divided; ¼ cup polenta (cornmeal); ½ cup freshly grated Parmigiano-Reggiano; ½ teaspoon fresh thyme leaves; sea salt and white pepper to taste; 8 ounces mixed wild mushrooms (cremini, shiitake, oyster), minced; 2 medium shallots, minced very fine; 1 tablespoon sherry vinegar; 3 tablespoons crème fraîche; 1 teaspoon fresh tarragon, minced; ¾ cup full-bodied red wine; ½ cup beef or mushroom stock; 1 tablespoon honey; 1 teaspoon red wine vinegar; 2 medium carrots, cut into batons; 2 medium parsnips, cut into batons; 1 tablespoon olive oil; fresh micro greens for garnish

Creamy polenta enriched with Parmigiano-Reggiano and thyme forms the base; wild mushroom and shallot duxelles, bound with crème fraîche, creates the filling. Assembled in a loaf pan, chilled, sliced, and pan-seared until golden, then plated with a glossy red wine reduction, roasted root vegetables, and micro greens for a dish that rivals any meat-based entrée.

819cal per serving 22gprotein 81gcarbs 40gfat 25min prep 65min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this