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Chanterelle Mushroom Pate
Golden chanterelle mushrooms and minced pork combine to create this deliciously rich pate.
Ingredients
Serves: 8
- 1 tablespoon butter
- 2 cloves garlic, minced
- 2 shallots, finely chopped
- 1 tablespoon butter
- 450g (1 lb) chanterelle mushrooms, torn
- 4 tablespoons chopped fresh parsley
- 350g (12 oz) minced pork
- 2 egg whites
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 125ml (4 fl oz) double cream
- 10 thin slices smoked ham
Method
Prep:25min ›
Cook:1hr10min ›
Ready in:1hr35min
- Preheat oven to 150 C / Gas 2. Line a loaf tin with aluminium foil.
- Melt 1 tablespoon butter in a frying pan over medium heat. Stir in the garlic and shallots; cook and stir until the shallot has softened and turned translucent, about 5 minutes. Scrape into a mixing bowl and set aside to cool. Melt the remaining tablespoon of butter in the same frying pan over medium-high heat. Add the chanterelles and cook until the mushrooms are tender and golden around the edges, about 5 minutes. Stir in the parsley, and cook for 30 seconds more, then scrape the mushrooms into the mixing bowl and allow to cool for 5 minutes.
- Mix the minced pork, egg whites, salt and pepper into the mushroom mixture with your hands until evenly blended. Stir in the cream until absorbed by the pork mixture. Line the bottom and sides of the loaf tin with the smoked ham. Pack the meat mixture into the loaf tin and flatten the top.
- Bake in the preheated oven until the pate is no longer pink in the centre and has reached an internal temperature of 70 degrees C, about 1 hour. Serve hot or cold in slices.
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Reviews & ratings
Average global rating:
(6)
Reviews in English (6)
Absolutely delicious!! - 15 Apr 2014
We just returned from a trip to Sweden in August and the family we stayed with picked wild Chanterelle mushrooms and would make wonderful dishes out of them. Since we've returned home, we have missed the delicious dishes from Sweden. My husband bought some fresh Chanterelles recently and he wasn't sure what we should do with them so I came to allrecipes.com and found this unique recipe. The finished product holds up nicely (like a meatloaf) and has a wonderful flavor. I am giving it 4 stars because the salt was just a little over powering. The ham probably adds more salt to the dish so maybe try cutting the salt down to just 1 tsp. I will post a photo as soon as I download them from my camera. Thank you for a delicious recipe. - 05 Nov 2008 (Review from Allrecipes US | Canada)
I was fortunate enough to have a very kind neighbor who gave me a couple of pounds of fresh chantrelles. I thought this recipe looked intriguing and I wanted to try it. I read the reviews and, honestly, I've never heard of either dried or frozen chantrelles, and I can't imagine either would be good. This is a recipe for the fresh ones and this recipe didn't disappoint, at all! This is fantastically delicious and I'm so glad you submitted it! If I could give more than 5 stars, I would!! Thanks! - 12 Oct 2010 (Review from Allrecipes US | Canada)
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