Top Chef, Season 6, Episode 8, Elimination Challenge Winner

12 SERVINGS

For Mushroom Salad:

• 1 lb shitake mushrooms
• 1 lb button mushrooms
• 6 oz dried morel mushrooms
• ½ lb oyster mushrooms
• ¾ cup rendered pork fat + ¾ cup canola oil (to prevent solidifying)
• 1 bunch parsley, chopped
• ¾ cup hazelnut flour
• 2 egg yolks
• 2 tablespoon minced shallots
• Butter
• Lemon juice
• Salt and pepper

For Pickled Cherries:

• 2 cups pitted Bing cherries, cut into quarters
• 1 cup sugar
• 2 cups red wine vinegar
• 1 cinnamon stick
• 1 star anise pod
• Salt

For Pork Terrine:

• 2 ½ lbs ground pork
• ½ lb ground fat back
• 1 cup chopped parsley
• 1 large egg
• 2 tablespoons flour
• ¼ cup heavy cream
• 1 tablespoon brandy
• 1 tablespoon quatre espices
• 2 tablespoons salt

For Mushroom Salad

1. Melt butter and cook mushrooms in batches until deep brown color.

2. Toast hazelnut flour in just enough fat to coat the bottom of the pan. Add shallots.

3. In a separate bowl, make mayonnaise by whisk egg yolks and lemon juice until thick and turns a pale yellow color. Slowly drizzle in just enough pork fat while whisking continuously.

4. Fold mayonnaise into mushrooms. Put contents into food processor and pulse.

5. Fold in parsley and season.

For Pickled Cherries

1. Boil all ingredients except cherries for 5 minutes.

2. Add cherries and remove from heat. Allow to cool to room temperature. Refrigerate until needed.

For Pork Terrine

1. Mix together egg, flour, cream, and brandy.

2. Fold in remaining ingredients.

3. Bake in terrine mold at 300-degrees F for 1 hour and 15 minutes.

To Serve:

1. Spoon mushroom salad onto plate.

2. Slice pork terrine and place on top.

3. Garnish with pickled cherries.