Serves 4 – 6
1¼T Olive Oil
3 Shallots (finely chopped)
1 Clove Garlic (crushed)
6oz Mushrooms (chopped, chanterelle, oyster, or shiitake)
8oz Soft Goat’s Cheese (crumbled)
1¼T Whole Grain Mustard
1¼T Fresh Parsley (chopped)
1- Poached Pear (quartered and fanned out)
Salt and Pepper (to taste)
Fresh Marjoram Sprigs (to garnish, optional)
4 Wafer-Thin Slices Caramelized Onion Crostini
1. Heat the olive oil in a heavy-based frying pan. Add the shallots and garlic and sauté for about 2 minutes until softened but not colored. Add the mushrooms, season generously and continue to sauté for 3 – 4 minutes until tender and all of the excess liquid has evaporated from the pan.
2. Remove the pan from the heat and add the goats cheese with the mustard, parsley and a good grinding of pepper. Stir gently for a minute or two until some of the goat’s cheese has just started to melt, tossing the pan occasionally. Be careful not to overcook this or you’ll end up with a processed cheese-type finish.
3. Transfer the goats cheese mixture into a 1 pint loaf tin that is lined with cling wrap. Leave to cool completely, then cover with more Saran wrap and chill for at least 2 hours, or overnight is best, to firm up.
4. To serve, turn the terrine out onto a chopping board and peel away the cling wrap, then cut into individual slices. Arrange on serving plates with the fanned out poached pear. Garnish with the marjoram sprigs and serve with crostini.