• 2 portobello mushrooms
• 4 button mushrooms
• 4 chanterelle mushrooms
• 2 tsp olive oil
• 3/4 cup fresh spinach leaves
• 5/8 cup red tomatoes, finely diced
• 1/4 cup yellow tomatoes, finely diced
• 6 Tbsp plain yogurt, strained
• 3 tsp beluga caviar
• Salt and pepper, to taste

For the vinaigrette:

• 2 Tbsp olive oil
• 1 Tbsp lemon juice
• Salt and pepper, to taste

For the herb oil:

• 1 tsp olive oil
• 4 basil sprigs, blanched

1. Toss the portobello mushrooms in a small amount of olive oil and balsamic vinegar. Grill and set aside. Saute the button mushrooms and chanterelles, remove from pan, and set aside to cool.

2. Chop all the mushrooms and adjust seasoning. Blanch the spinach, place in ice water, drain, and set on a paper towel. Place the spinach, yellow tomatoes, and red tomatoes in 3 separate bowls.

3. Prepare the vinaigrette by mixing all the ingredients together. Prepare the herb oil by mixing the oil and the basil.

4. Lightly toss the spinach and tomatoes with the vinaigrette.

5. Set a round-shape mold (or tuna can with both ends removed) in the middle of a plate. Layer the spinach, the red tomatoes, the yellow tomatoes, and the mushrooms in the mold. Top with about a tablespoon of yogurt. Remove the mold. Repeat for 6 servings.

6. Garnish each terrine with a half-teaspoon of beluga caviar and a drizzle of herb oil.