Porcini Terrine

To prepare the porcini terrine, start by preparing the potatoes. Wash and peel them, then cut them into slices and then into strips 1, then into cubes 2; set them aside. Finely chop the rosemary 3.

Sauté a clove of garlic in a non-stick pan with oil 4. When it is golden, remove it 5, add the chopped rosemary 6 and mix it with the oil.

Add the potatoes 7 and season with salt 8 and pepper. Heat over moderate heat and continue to stir the potatoes to achieve even cooking 8, until you observe a light golden crust on the surface: it will take about 5 minutes. Set aside.

Now move on to preparing the How to Clean Porcini Mushrooms: with a small knife, remove the earthy part by scraping it off 10. If the mushrooms have little soil, you can simply remove it using a brush 11. Cut the porcini into slices lengthwise 12.

Take another non-stick pan, heat a drizzle of oil with the chopped rosemary and add the porcini 13. Season with salt 14 and pepper. Cook over moderate heat for about 7-8 minutes, then deglaze with white wine 15.

Stir the mushrooms 16 until they are cooked, with a light crust on the surface and an amber color: it will take another 3 minutes. Pour them into a bowl 17 and let them cool for about 10 minutes. Also add the potatoes to the bowl 18.

Add the washed and dried thyme leaves 19. In a separate small bowl, beat the eggs with a fork 20 and season with salt 21.

Pour the beaten eggs into the bowl with potatoes and mushrooms 22 and use an immersion blender to blend the ingredients 23 until you obtain a homogeneous mixture. Mix the ingredients well 34.

Butter a mold 2.75 inches high, 3.94 inches wide, 10.63 inches long 25 and line it with parchment paper 26, making sure the parchment paper adheres well to the edges 27.

Pour the mixture in and level it 28. Now the porcini terrine is ready to be baked in a preheated fan oven at 392°F for 50 minutes 29. While the porcini terrine is baking, prepare the cheese fondue. In a saucepan, heat the milk and then melt the butter in another double-bottomed saucepan 30.

When it is completely melted, sprinkle in the flour 31 while stirring well with a hand whisk to avoid lumps. Continue to stir until the roux is well golden. Add the lukewarm milk 32 and continue to stir until the béchamel thickens. Then turn off the heat and add the grated Asiago cheese 33, melting it into the béchamel with the hand whisk.

You will need to whisk the mixture until it is homogeneous 34 and the cheese is completely melted. Then transfer it to a kitchen squeeze bottle and set it aside. After the baking time, remove the terrine from the oven (you may perform the toothpick test) 35. Turn it over onto a serving plate 36, being careful to remove the parchment paper.

Cut some slices 37 and with the squeeze bottle containing the fondue, decorate the slices of the porcini terrine 38 and serve them warm 39!