Mushroom and dashi terrine

Terrine

1. Finely slice the mushrooms.
2. Sauté them in a pan with very little oil until cooked and golden.
3. Finish with a splash of tamari or soy sauce.
4. Layer the mushrooms, edamame and chopped chives in the mould, compacting firmly.

Terrine Gel

1. Heat all the gel ingredients together until gently simmering.
2. Pour the liquid over the mushrooms in the mould.
3. Leave to set in the refrigerator.
4. Serve with additional dashi, pickled onion, spring onion, herbs and coriander oil, as in the suggested presentation.