Tatooine Terrine

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.

In 34 ABY, the Artiodac chef Strono Tuggs included a recipe for Tatooine Terrine in his cookbook The Official Black Spire Outpost Cookbook. Tuggs 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.

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