In the tales of Norse mythology, Thor was the God of Thunder who also represented strength, healing, and the protector of mankind. Thor's hammer was his powerful tool with which he would create thunder and lighting. It was also the tool with which, according to the old beliefs, he created mushrooms.
For my edible Thor's hammer, I logically chose wild mushrooms as my focal ingredient. The delicate terrine forming the base of the hammer is made of a mixture of Hedgehog mushrooms & Chanterelles, with a layer of Black Trumpets in the middle. It is wrapped in Mangalitsa Bacon and gently baked in water bath in the oven. On the top is a crispy Parmesan tuile filled with creamy Black Trumpet mousse, flavored with black truffle oil. A few crystals of fleur de sel are sprinkled on top of the mousse as a final finishing touch.
Thank you to Marx Foods for sending me the samples of fresh Hedgehog mushrooms and Black Trumpet mushrooms as well as a sample of special Mangalitsa bacon. This excellent quality bacon comes from a special type of heritage breed of "woolly pigs" and has a particularly intense concentrated pork flavor with a buttery and light texture.
Ingredients: (4 servings)
mousse
2 1/2 cups fresh black trumpet mushrooms
2 tablespoons butter
Salt, pepper to taste
1/2 cup stock
1/2 teaspoon gelatin
1 teaspoon truffle oil
1/2 cup heavy whipping cream
terrine
3 cups hedgehog & chanterelle mushrooms
1 small onion, chopped
1 garlic clove, minced
1 sprig thyme, chopped
1/3 cup cream
1/3 cup brandy
1 egg
Mangalitsa bacon, sliced very thinly
Parmesan tuiles
Parmesan cheese, grated
Fleur de Sel
Directions:
mousse
Clean black trumpet mushrooms thoroughly and pat dry. In a skillet over medium heat, melt butter and sauté black trumpet mushrooms 4 to 5 minutes. Season with salt and pepper to taste. Reserve a small handful of black trumpet mushrooms for the terrine, and chop the rest finely.
Pour stock into a small pot and sprinkle gelatin over. Let it sit for a minute, then bring the stock to boil, stirring, for the gelatin to dissolve. Add mushrooms and cook for 30 seconds more. Place in a blender or a food processor, add truffle oil, and puree until very smooth.
In a separate bowl, whip the cream to high peaks. Fold into the mushroom mixture. Refrigerate for at least 1 hour or until set.
terrine
Clean hedgehog mushrooms thoroughly, pat dry, and slice. In a skillet over medium heat, melt butter. Add onions, and sauté until soften, one or two minutes. Add garlic and thyme, and cook for 30 seconds, then add mushrooms. Season with salt and pepper to taste. Cook for about 4 minutes, then add brandy. Cook until most of the liquid is absorbed. Place the mushroom mixture in the food processor and blend with cream. Add the egg.
Cover the bottom and sides of a mini loaf pan (5.75 x 3 inch) with bacon slices. Spoon half of the mushroom mixture. Cover with a layer of black trumpet mushrooms. Then, spoon the rest of the mushroom mixture. Wrap the bacon over the top, and cover with additional slices if necessary. Put the pan in another baking dish and cover halfway with water. Bake on 350°F for about 30 minutes or until the mushroom layer is set. Cool and then invert the terrine over on the plate.
Parmesan tuiles
Line a large baking sheet with parchment paper. For each tuile, spread about 3 tablespoons of grated Parmesan cheese to form a 3 x 4 inch rectangle. Bake on 350ºF until golden brown. Let the tuiles cool for 1 minute. Then using a spatula and a tube mold, gently wrap each tuile around the tube to form a cylinder. Trim if necessary.
to assemble
Carefully slice the terrine with a very sharp knife, into 4 equal pieces. Put the mushroom side up in a center of a plate. Place a Parmesan tuile on each terrine slice. Fill with black trumpet mousse, and garnish with a sprinkling of fleur de sel.
