Lightly Pressed Mushroom Terrine

In a week we will have a dinner in collaboration with seven other chefs from Cork, as part of Taste of Cork and CBA Presidents Dinner. As I am doing the plant based menu I want to experiment with items and techniques I have not done before. To layer the terrineIi wanted to create a layer layer that reminded me of a dish I did many years ago at The Planet Restaurant, a pressed duck terrine with FG. To do this I needed to make a cashew mushroom mousse. We also created the pulled duck effect with mushroom binded with chia and coconut yoghurt. Was it a success, Partially! Next time thinner layers and a firmer