Chicken And Mushroom Terrine Recipe

Name: Chicken And Mushroom Terrine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tbsp butter; 1/2 lb button or cremini mushrooms, sliced; 1/2 lb shiitake mushrooms, stems removed and sliced; 1/2 lb chanterelle mushrooms, halved; 2 None shallots, peeled and diced; 1 clove garlic, peeled and finely chopped; 1/2 lb cold cooked chicken breast, cut into pieces; 1 cup heavy cream, chilled; 2 sprigs tarragon, leaves chopped; 1 None egg; None None salad, to serve

Servings: persons

5 tbsp butter
1/2 lb button or cremini mushrooms, sliced
1/2 lb shiitake mushrooms, stems removed and sliced
1/2 lb chanterelle mushrooms, halved
2 None shallots, peeled and diced
1 clove garlic, peeled and finely chopped
1/2 lb cold cooked chicken breast, cut into pieces
1 cup heavy cream, chilled
2 sprigs tarragon, leaves chopped
1 None egg
None None salad, to serve

1
To make the filling, heat the butter in a large pan. Saute the mushrooms in batches for 5-6 minutes per batch. When the last mushrooms are cooked, return all the sauteed mushrooms to the pan, then add the shallots and the garlic and saute, stirring, for 2 mins. Season.
2
Next, puree the chicken and the cream in a food processor. Adjust the seasoning, stir in the chopped tarragon, cooked mushrooms, and egg.
3
To build the terrine, preheat the oven to 300u00b0F. Line a 3 1/2 x 10 inch loaf pan with foil ensuring that the foil is large enough to cover the top as well as the sides. Fill the pan with the chicken and mushroom mixture and fold the edges of the foil over to cover the terrine completely. Place the pan in a deep ovenproof dish filled with water and cook for 45 mins. Check that the terrine has set, then remove from the oven and allow to cool. Transfer to the refrigerator and chill. When ready to serve, remove the terrine from the pan and discard the foil. Cut into 16 slices and serve two slices per portion with salad.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 tbsp butter, 1/2 lb button or cremini mushrooms, sliced, 1/2 lb shiitake mushrooms, stems removed and sliced, 1/2 lb chanterelle mushrooms, halved, and more.

Yes, Chicken And Mushroom Terrine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Mushroom Terrine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions