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
Ingredients
- 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
- salt
- ground black pepper
- 2 tbsp cream or heavy cream
- 2 tbsp brandy marsala, madeira, or port
Instructions
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On a pan, heat the butter. Add the onions and cook for 4-5 minutes.
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Add the garlic, mushrooms and cook on medium-to-high heat for 5 minutes. Set aside. Cool.
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In a large bowl, put together all the ingredients including mushrooms (except the bay leaves).
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Mix well but do not overwork.
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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.
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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.
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Heat oven to 350 F (170 C).
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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.
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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.
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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.
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Remove from the refrigerator; remove the weight, foil (or film). Slide a thin blade of a knife between the terrine and the pan.
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Put the platter on the pan and quickly turn it over. The terrine should be released from the pan.
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Discard the bay leaves, smooth the surface with a spatula, and garnish the terrine to your liking.