Pork and Mushroom Terrine
Two French creations – pate and terrine are always welcome guests on my holiday table.
They can be easily “dressed” to catch your eye. They are delicious – I don’t know anybody who dislikes these dishes. Even my husband, who doesn’t care about the pate texture, enjoys the taste of my terrines and pates. They don’t break a bank but shine like a million. And, finally, they can be prepared in advance – oh, I love to hear this.
Yes, the terrine needs a little more time for the preparation but this is mostly passive time – waiting the flavors to blend and develop their best aromas.
Arrange the terrine on a bed of greens or fresh herbs, garnish with fruits, berries, carrot or cucumber ribbons, cornichons, pickled pearl onions, olives, pickled julienned cucumber (or cucumber stars), small bright tomatoes or/and jeweled sweet pepper – what a wonderful gourmet treasure it is!
Enjoy the world!
Pork and Mushroom Terrine
- 1-2 tbsp butter or half butter-half oil
- 1 small onion finely chopped
- 2-4 medium cloves garlic minced
- 8 oz mushrooms white bottom, cremini, Portobello, chopped
- 1 lb ground pork
- 8 oz chicken liver chopped
- 1 large egg
- 2 bay leaves
- 1 tsp fresh thyme leaves or ¼ tsp dried thyme
- ¼ tsp ground coriander
- ¼ tsp ground fennel
- pinch of ground nutmeg
- pinch of cayenne pepper
- pinch of ground allspice
- ground black pepper
- 2 tbsp cream or heavy cream
- 2 tbsp brandy marsala, madeira, or port
On a pan, heat the butter. Add the onions and cook for 4-5 minutes.
Add the garlic, mushrooms and cook on medium-to-high heat for 5 minutes. Set aside. Cool.
In a large bowl, put together all the ingredients including mushrooms (except the bay leaves).
Mix well but do not overwork.
Arrange the bay leaves on a greased bottom of terrine dish (or loaf pan). Pour the meat-and-mushroom mixture on top of the bay leaves.
Cover the form with a lid or a piece of foil. You can make this in advance and store the terrine in a refrigerator for up to 24 hours. Bring it to a room temperature before baking.
Heat oven to 350 F (170 C).
Place the terrine into a deep baking tray, roasting pan or a larger size loaf pan. Pour enough water into the pan to come halfway up the sides of the terrine pan.
Bake the terrine for 45 minutes. Check for a readiness: insert a thin knife into the center of the terrine and then slightly press the terrine. If juices run clear-gold, the terrine is cooked. If the juices are pink, cover the terrine and cook for 15-30 minutes more.
Remove from the oven, slightly cool, cover the terrine with film wrap or foil, put some weight (cans, a clean brick, a heavy piece of wood, a glass or ceramic container, or a terrine weight). Completely cool the terrine. Refrigerate overnight.
Remove from the refrigerator; remove the weight, foil (or film). Slide a thin blade of a knife between the terrine and the pan.
Put the platter on the pan and quickly turn it over. The terrine should be released from the pan.
Discard the bay leaves, smooth the surface with a spatula, and garnish the terrine to your liking.