Tatooine Terrine was a type of terrine that was made using a special mushroom breed that grew in the excess condensation of moisture vaporators on the planet Tatooine. The dish drew moisture from the mushrooms' juices, which was fortunate, as Tatooine was a desert world, so water was hard to come by. The dish also contained various chopped vegetables mixed with the fungus in a brown broth.^[1]

In 34 ABY,^[2] the Artiodac chef Strono Tuggs included a recipe for Tatooine Terrine in his cookbook The Official Black Spire Outpost Cookbook. Struggs described the dish as tasty and hearty, but not quite a soup, and suggested it would rehydrate those that ate it even after a day of work under Tatooine's twin suns.^[1]

Behind the scenes[]

Tatooine Terrine was created as a recipe for the 2019 real-life cookbook Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook, which was written by Marc Sumerak and Chelsea Monroe-Cassel. The ingredients for the out-of-universe recipe are olive oil, diced yellow onion, one clove of garlic, firm tofu cubes, red curry paste, garam masala, ground coriander, eggplant, chicken broth, molasses, dried mushrooms, black lentils, salt, and pepper.^[1]

Sources[]

• Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook (First mentioned)

Notes and references[]