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Wild mushroom country terrine
Wild mushroom country terrine
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Ingredients:
  • Chutney, to serve
  • Bread, to serve
  • 60mls (1/4 cup) olive oil
  • 30g (1 1/2 tbsp) butter
  • 125g (about 7) eschalots, peeled, sliced
  • 3 garlic cloves, crushed
  • 2.5cm piece fresh ginger, peeled, grated
  • 350g Swiss brown mushrooms, sliced
  • 60mls (1/4 cup) dry white wine
  • 300g shiitake mushrooms, stems removed
  • Salt & ground black pepper, to taste
  • 250g chicken thigh fillets, excess fat trimmed, chopped
  • 250g veal mince
  • 125mls (1/2 cup) thin cream
  • 1 egg, lightly whisked
  • 4 slices white bread, crusts removed
  • 375.00 ml fresh continental parsley leaves, chopped
  • 375.00 ml fresh coriander leaves, chopped
  • 14 (about 350g) long thin slices prosciutto
  • Salad leaves, to serve
Instructions:
  • Preheat oven to 180°C. In a large heavy-based frying pan over medium heat, combine 2 tablespoons of oil with butter. Add eschalots, garlic, and ginger. Sauté for 3-4 minutes until eschalots are soft and translucent, stirring occasionally.
  • Turn up the heat to high. Add the Swiss mushrooms and cook, stirring occasionally, for 5-7 minutes until they become soft. Transfer the mixture to a bowl and let it cool to room temperature.
  • Pour the wine into the frying pan, then use a wooden spoon to scrape off any bits stuck to the base. Let the wine come to a boil over medium-high heat, reducing by half in about 1-2 minutes. Combine with the mushroom mixture.
  • Heat the remaining oil in a frying pan over medium heat, then add the shiitake mushrooms and cook for 2 minutes until slightly softened, turning them once. Remove from the pan and set aside.
  • Combine the mushroom mixture in a food processor, sprinkle with salt and pepper, and pulse until finely chopped. Add chicken, veal mince, cream, egg, and bread. Pulse until smooth, occasionally scraping the sides. Transfer to a bowl and gently fold in parsley and coriander using a large metal spoon.
  • Layer prosciutto slices along the bottom and sides of an 8 x 20cm loaf pan, letting them hang over the edges.
  • Layer 1/3 of the mushroom mixture in the lined pan. Arrange half of the shiitake mushrooms on top in a single layer. Add half of the remaining mushroom mixture, then arrange the rest of the shiitake mushrooms in a single layer. Spoon the rest of the mushroom mixture and smooth the top. Fold overhanging prosciutto to seal the filling.
  • Cover a pan with foil and set it in a large baking dish. Pour boiling water into the dish until it reaches 2/3 of the way up the sides of the pan. Bake in a preheated oven for 1 hour or until a skewer inserted into the center of the terrine comes out with clear juices.
  • Allow the terrine to cool to room temperature, remove foil, and unmold onto a wire rack set over a tray to drain. Once drained, reposition the terrine upright and cover with foil. Top with another loaf pan and weigh it down with 2 or 3 heavy cans. Refrigerate overnight or up to 3 days for flavors to develop.
  • To present, unmold the terrine onto a board, gently dry with paper towel, allow to come to room temperature. Slice and enjoy with a side of salad, chutney, and bread.

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