Cashew and Mushroom Terrine with Sauternes

Place the dried porcini in a bowl, pour over the boiling water, and set aside. Very finely chop the chestnut and shiitake mushrooms, mince the shallot and garlic, pick the thyme, and chop the tarragon. Drain and rinse the soaked cashews. Line a 900 g loaf tin with cling film, leaving generous overhang.

Strain the porcini soaking liquid through a fine sieve lined with a paper towel into a jug; reserve the liquid. Finely chop the rehydrated porcini and set aside.

Heat the olive oil in a large wide skillet over medium-high heat until shimmering. Add the shallot and cook, stirring frequently, until softened and translucent, about 3 minutes.

Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

Add all the chopped fresh mushrooms and the rehydrated porcini. Cook over high heat, stirring occasionally, until all released moisture has evaporated and the mushrooms are deeply golden and beginning to stick slightly to the pan, about 15–18 minutes.

Pour in the Sauternes and cognac. Cook, stirring and scraping the base of the pan, until the wine has completely reduced and no liquid remains, about 5 minutes.

Stir in the thyme, tarragon, nutmeg, miso paste, nutritional yeast, apple cider vinegar, salt, and black pepper. Remove from the heat and allow the duxelles to cool for 10 minutes.

Transfer the drained cashews to a high-powered blender. Add the reserved porcini soaking liquid. Blend on high until completely smooth and creamy, scraping down the sides as needed, about 2 minutes. Taste and adjust salt.

Add two-thirds of the cashew cream and all of the cooked duxelles to the blender and pulse until just combined but still with some texture — do not over-blend.

Measure the remaining porcini soaking liquid and top up with cold water to make 200 ml total in a small saucepan. Whisk in the agar-agar powder, then bring to a full rolling boil, whisking constantly, and boil for 2 minutes.

Immediately pour the hot agar mixture into the blender with the cashew-mushroom mixture and blend briefly on low to incorporate evenly.

Pour the mixture into the prepared loaf tin, smoothing the top with a spatula. Fold the overhanging cling film over the surface.

Refrigerate until fully set and sliceable, at least 4 hours or overnight.

To unmould, invert the terrine onto a serving board and peel away the cling film. Garnish with flaky sea salt and fresh thyme sprigs. Slice with a thin, sharp knife dipped in hot water between cuts. Serve with toasted sourdough and a small green salad.