Thinly slice the mushrooms.
Fry mushrooms in a pan with a tiny bit of oil until cooked and browned.
Finish mushrooms in the pan with a splash of tamari or soy sauce.
Layer the mushrooms with edamame beans and chopped chives tightly packed into the terrine mould.
Heat all the ingredients together to a simmer.
Pour the liquid over the mushrooms in the terrine mould.
Leave to set in the fridge.
We served this with more liquid dash, pickled onion, spring onion, herbs and coriander oil.