Gather your mise en place; get together all of the equipment and ingredients needed for the recipe before you get started.

Thinly slice the maitake mushrooms. Finely chop the garlic.

Remove the leaves from the parsley and thyme, and finely chop the leaves. Chop the chives.

Preheat a medium pan over medium high heat, and add the olive oil. Cook the mushrooms with the garlic and thyme for about 5 – 8 minutes, until cooked through. Let the mushrooms cool, then toss with the parsley and chives.

In a small saucepan over low heat, warm the milk and cream until it begins to steam. Remove from heat.

Measure the gelatin into a bowl, and whisk the warmed cream into the gelatin.

Add the crumbled gorgonzola and the cream mixture into a food processor with about ½ of the mushrooms. Blend until smooth.

Lightly oil a small terrine mold, and line with plastic wrap. Carefully pour about ⅓ of the To blend, grind or mash food until it is a thick, smooth, lump-free consistency.puree into the pan, followed by about ½ of the mushroom mixture. Pour another ⅓ of the puree, followed by the remaining mushroom mixture, and then the last of the puree.

Let the terrine sit in the fridge for at least 4 – 6 hours until firm. Carefully run a knife along the edges of the mousse to loosen it. Invert the mold onto a serving platter and gently remove.

Experience the magic of the Maitake mushroom with Shogun Maitake.