Mushroom Terrine Recipe

Name: Mushroom Terrine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 ounce dried black trumpet or tree ear mushrooms; 12 ounces shiitake mushrooms, stemmed and coarsely chopped; 1 pound other assorted mushrooms, coarsely chopped; 1/4 cup extra virgin olive oil, plus oil for pan; 3 ounces smoked bacon, diced; 3/4 cup minced shallots; 3 cloves garlic, minced; 1/2 cup walnuts, toasted and ground; 1/4 cup minced flat-leaf parsley; 3/4 cup heavy cream; Salt and freshly ground black pepper; 3 large eggs; 1/4 cup brandy

Servings: persons

1/2 ounce dried black trumpet or tree ear mushrooms
12 ounces shiitake mushrooms, stemmed and coarsely chopped
1 pound other assorted mushrooms, coarsely chopped
1/4 cup extra virgin olive oil, plus oil for pan
3 ounces smoked bacon, diced
3/4 cup minced shallots
3 cloves garlic, minced
1/2 cup walnuts, toasted and ground
1/4 cup minced flat-leaf parsley
3/4 cup heavy cream
Salt and freshly ground black pepper
3 large eggs
1/4 cup brandy

1
Place dried mushrooms in a bowl to soak with 1 cup hot water.
2
Put half the shiitakes with the pound of assorted mushrooms in a food processor; pulse to chop fine.
3
Oil a terrine that holds 4 to 5 cups.
4
Line with wax paper or parchment with enough overhang to cover top.
5
Oil paper.
6
Heat bacon and half the oil in a skillet.
7
When bacon starts to soften, add shallots and garlic.
8
Saute until soft.
9
Add processed mushrooms, and saute over medium heat until cooked through.
10
Put contents of skillet in blender with walnuts, 3 tablespoons parsley and cream.
11
Drain the soaked mushrooms well, and add.
12
Puree.
13
Season with salt and generously with pepper.
14
Add eggs and brandy, and process to mix.
15
Transfer to a bowl.
16
Preheat oven to 350 degrees.
17
Bring a kettle of water to a boil.
18
Add remaining oil to skillet.
19
Add remaining shiitakes, and saute until tender.
20
Mix with remaining parsley.
21
Fold into pureed mushrooms.
22
Spoon into terrine; cover with paper.
23
Put in a larger baking dish, and add hot water halfway up sides of terrine.
24
Bake 1 hour.
25
Put terrine on a rack; nest empty terrine on top, and weight with cans or jars.
26
Cool 1 hour.
27
Remove weights; refrigerate 6 hours or overnight.
28
Unmold, peel off paper.

658

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 13 ingredients. The key ingredients include: 1/2 ounce dried black trumpet or tree ear mushrooms, 12 ounces shiitake mushrooms, stemmed and coarsely chopped, 1 pound other assorted mushrooms, coarsely chopped, 1/4 cup extra virgin olive oil, plus oil for pan, and more.

Yes, 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!

Mushroom Terrine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions