French Forest Pâté Terrine

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This forest-style terrine brings mushrooms into the mix without turning vegetarian. The earthiness of the mushrooms softens the richness of liver, pork and bacon and gives the slices a deep autumn feel.

Serves: 8 people

Preparation time: 855 min

Ingredients

• Mixed mushrooms – 250 g
• Pork mince – 500 g
• Bacon or pork belly – 200 g
• Chicken liver – 200 g
• Shallots – 2
• Garlic – 2 cloves
• Eggs – 2
• Parsley – 2 tbsp, chopped
• Brandy or cognac – 3 tbsp
• Fresh thyme – 1 tsp
• Butter – 20 g
• Salt – to taste
• Black pepper – to taste

Method

STEP 1
Clean the mushrooms well and chop them fairly small.
STEP 2
Cook them in the butter over lively heat until their moisture has evaporated and they start to look concentrated rather than watery. Let them cool before mixing them into the meat.
STEP 3
Roughly chop the bacon and chicken livers.
STEP 4
Combine them with the pork mince, shallots, garlic, eggs, parsley, brandy, thyme and the cooled mushrooms. Season generously and mix until the farce looks evenly distributed.
STEP 5
If you like a finer texture, pulse half the mixture briefly in a processor and fold it back into the bowl. That gives you a terrine that slices neatly without losing its rustic character.
STEP 6
Pack the mixture into a lined loaf tin or terrine mould and cover it.
STEP 7
Bake it in a hot-water bath at 160 degrees Celsius for 1 hour to 1 hour 15 minutes.
STEP 8
Cool the terrine completely, then refrigerate it overnight. By the next day the mushroom flavour settles in and the slices hold together much better.