Best 7 Wild Mushroom Terrine Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary journey with our exquisite Wild Mushroom Terrine, a symphony of earthy flavors and textures that will tantalize your taste buds. This terrine is a celebration of the bounty of nature, featuring a medley of wild mushrooms, each contributing its unique character to the dish. From the delicate morels to the meaty porcini and the nutty chanterelles, every bite is a textural and flavorful adventure. The terrine is encased in a flaky, buttery pastry that shatters upon contact, revealing a rich, moist filling that is both elegant and comforting. Whether served as an appetizer, main course, or part of a lavish spread, this Wild Mushroom Terrine is sure to impress and delight. Accompany it with our selection of delightful recipes, including a creamy wild mushroom sauce, a crisp and refreshing arugula salad with roasted beets, and a decadent chocolate ganache tart for a sweet ending. Prepare to embark on a culinary odyssey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

WILD MUSHROOM TERRINE



Wild Mushroom Terrine image

Here's a great no-fat side dish, full of flavor and textures. This terrine can be done ahead of time and re-heated just before serving

Provided by Abby Girl

Categories     Potato

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 4

8 potatoes, peeled and thinly sliced
4 cups wild mushrooms (a mix of portobello, shiitake, button and oyster)
salt and pepper
1 1/2-2 cups vegetable stock, preferably home made

Steps:

  • Preheat the oven to 350. Grease a 9 x 13 glass baking dish.
  • Peel and thinly slice the potatoes. Thinly slice the mushrooms.
  • Cover the bottom of the baking dish with 1/2" of potatoes. Place all the mushrooms on the top and cover with another 1/2" of potatoes. Season with salt and pepper. Pour the vegetable stock over all to a depth of 1/2".
  • Oil one side of a sheet of aluminum foil and lightly cover the potatoes, oiled side down. Bake for 1 hour, then remove the foil. Bake another 30 - 45 minutes, or until a knife goes through the center easidly. Remove from the oven. Place a heavy object on top of the terrine to compress it while cooling, for about 1 hour.
  • To serve: Cut the terrine into squares, place on a greased cookie sheet and reheat at 350 for 10 - 15 minutes.

Nutrition Facts : Calories 171.7, Fat 0.3, SaturatedFat 0.1, Sodium 14.5, Carbohydrate 38.4, Fiber 5, Sugar 2.4, Protein 5.4

MUSHROOM TERRINE



Mushroom Terrine image

Provided by Florence Fabricant

Categories     project, appetizer, side dish

Time 2h

Yield 8 servings

Number Of Ingredients 13

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

Steps:

  • Place dried mushrooms in a bowl to soak with 1 cup hot water. Put half the shiitakes with the pound of assorted mushrooms in a food processor; pulse to chop fine. Oil a terrine that holds 4 to 5 cups. Line with wax paper or parchment with enough overhang to cover top. Oil paper.
  • Heat bacon and half the oil in a skillet. When bacon starts to soften, add shallots and garlic. Sauté until soft. Add processed mushrooms, and sauté over medium heat until cooked through. Put contents of skillet in blender with walnuts, 3 tablespoons parsley and cream. Drain the soaked mushrooms well, and add. Purée. Season with salt and generously with pepper. Add eggs and brandy, and process to mix. Transfer to a bowl.
  • Preheat oven to 350 degrees. Bring a kettle of water to a boil.
  • Add remaining oil to skillet. Add remaining shiitakes, and sauté until tender. Mix with remaining parsley. Fold into puréed mushrooms.
  • Spoon into terrine; cover with paper. Put in a larger baking dish, and add hot water halfway up sides of terrine. Bake 1 hour. Put terrine on a rack; nest empty terrine on top, and weight with cans or jars. Cool 1 hour. Remove weights; refrigerate 6 hours or overnight. Unmold, peel off paper.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 25 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 440 milligrams, Sugar 4 grams, TransFat 0 grams

WILD MUSHROOM PATE



Wild Mushroom Pate image

The pate, which should be chilled for at least eight hours, may be made up to one day ahead. Serve with toast points made from thin-sliced white sandwich bread; remove crusts, and toast just until golden.

Provided by Martha Stewart

Number Of Ingredients 12

1 cup walnuts
6 tablespoons unsalted butter
2 1/2 pounds assorted mushrooms, such as cremini, shiitake, portobello, and white button, cleaned and chopped into medium pieces, plus 14 to 16 small button mushrooms, halved, for garnish
6 scallions, white and pale-green parts, cut across in 1/4-inch piece or 3 medium shallots, finely chopped
1 1/2 tablespoon fresh thyme leaves, plus more for garnish
1 1/2 teaspoons coarse salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/3 cup dry sherry, or Madeira
1 cup finely chopped flat-leaf parsley
Juice of 1 lemon
Dash Tabasco sauce
1 (8 ounce) package cream cheese, room temperature

Steps:

  • Heat oven to 350 degrees. Spread walnuts on a baking pan. Bake until fragrant, about 7 minutes. Transfer walnuts to a bowl; set aside to cool. Finely chop, and reserve.
  • In a large heavy skillet over medium heat, melt 4 tablespoons butter. Add mushrooms, scallions, and thyme, and cook, stirring occasionally, until liquid has been released and skillet becomes almost dry, 5 to 8 minutes. Stir in salt, pepper, and sherry. Cook until skillet is almost dry, about 10 minutes more. Remove from heat, and let cool.
  • In a large bowl, combine mushroom mixture with reserved walnuts, parsley, lemon juice, Tabasco, and cream cheese. Season with salt and pepper to taste.
  • Line a 3-cup mold with plastic wrap, allowing for a 4-inch overhang on all sides. Spoon the mushroom mixture into the pan. Cover with overhanging plastic, and firmly press down all over terrine with hands; spread mixture as evenly as possible. Refrigerate for at least 8 hours, or overnight.
  • Just before serving, melt remaining 2 tablespoons butter in a medium skillet, and cook halved mushrooms just until tender, about 5 minutes. Season with salt and pepper. Unwrap chilled terrine, and invert it onto a small serving platter. Surround with cooked mushroom halves, and thyme leaves. Serve with toast points, water biscuits, or any plain cracker.

MUSHROOM TERRINE



Mushroom Terrine image

From the French Elle Magazine, Arielle Dombasle's grandmother's recipe. Make in a loaf pan or terrine, cut in slices or cubes. Good hot, cold or room temp. Only 4 ingredients.

Provided by Kasha

Categories     Vegetable

Time 1h

Yield 1 pan, 6 serving(s)

Number Of Ingredients 6

1 1/2 lbs mushrooms, sliced
2 tablespoons butter
5 eggs
1 tablespoon flour
salt and pepper
1/4 cup onion, finely diced (optional)

Steps:

  • Slice the mushrooms.
  • Melt in the butter in a large pan and add the mushrooms and onion, if using, sauté until all of the water has come out of the mushrooms and evaporated.
  • Preheat oven to 400°.
  • Beat eggs, flour, salt, pepper in a big bowl.
  • Add cooked mushrooms and mix.
  • Pour into greased loaf pan or terrine.
  • Cook in a bain marie, a large pan filled with water that you put the loaf pan into for 40 minutes.
  • Cool a bit, unmold.
  • Cut into slices or cubes.
  • Eat as is or add a bit of white sauce.
  • I like it room temp, in cubes, as is.

Nutrition Facts : Calories 125, Fat 8.4, SaturatedFat 3.8, Cholesterol 186.4, Sodium 91.3, Carbohydrate 5, Fiber 1.2, Sugar 2.2, Protein 8.9

WILD MUSHROOM TERRINE



Wild Mushroom Terrine image

with pickled onion and spinach n top of baby leek salad tassed in sherry vinaigrette. From Völundur Snær Chef. www.volundur.com It is pretty certain that this will be found to be a very pleasing dish indeed. It is fresh in taste utilizing pure veggetables, and certainly low in fat. Use 1 terrine mold (about 1 1/2 inch wide, at least 2 inch high and about 5 inch long).

Provided by Iceland

Categories     Vegetable

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 11

15 ounces larch wild mushrooms
1 pickled red onion
8 ounces spinach, blanched
1/4 ounce gelatin
60 spring green baby leeks
1 garlic clove
1/2 bunch fresh thyme
1 teaspoon grapeseed oil
2 teaspoons sherry vinaigrette
salt
pepper

Steps:

  • Cut the mushrooms and the pickled onions into thn slices, remove stems from spinach.
  • blanch spinach and squeeze all excess waater out of it.
  • Sauté the mushrooms in a pan with grape seed oil, crushed garlic, springs og rosmary and thyme.
  • allow liquid to drip off the onion slices.
  • Moisten terrine mold and line with plastic wrap.
  • Arrange mushroom slices and onion, along with pieces of spinach in alternative layers, sprinkling each layer with salt and pepper.
  • dissolve gelatine into two cups of hot mushroo, stock.
  • pour the liquid into the mold, covering the layers completely.
  • Fold plastic wrap over the aspic and put it under pressure.
  • Place aside in a cool place to firm up.
  • For serving, remove the aspic from the mold but keep in plastic wrap as it is easier to cut that way. The slices should be about quater of an inch in thickness. Remove plastic wrap before serving on top of a bed of baby leek salad tossed with sherry vinaigrette and seasoned with Fleur de sel.

Nutrition Facts : Calories 879.3, Fat 5.7, SaturatedFat 0.7, Sodium 321.6, Carbohydrate 197.5, Fiber 26.7, Sugar 55.2, Protein 26.7

WILD MUSHROOM AND VEAL TERRINE WITH ROASTED YELLOW PEPPER COULIS



Wild Mushroom and Veal Terrine with Roasted Yellow Pepper Coulis image

Categories     Blender     Food Processor     Beef     Mushroom     Pepper     Appetizer     Bake     Chill     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 21

For the terrine
3 slices of white bread, crusts discarded and the bread torn into pieces
1/2 cup heavy cream
1 large egg white
2 garlic cloves, minced
1/2 cup finely chopped onion
1/2 stick (1/4 cup) unsalted butter
1 1/4 pounds white mushrooms, chopped fine (preferably in a food processor)
4 tablespoons Cognac or other brandy
3/4 pound ground lean veal
1/2 cup minced shallots
3/4 pound wild mushrooms such as chanterelles, shiitake, or porcini, or an assortment (available at specialty produce markets and some supermarkets), chopped
1/3 cup chicken broth
1/3 cup dry white wine
For the coulis
4 large yellow bell peppers, roasted (procedure follows)
4 tablespoons olive oil
2 tablespoons red-wine vinegar
1 tablespoon balsamic vinegar
diced orange bell peppers for garnish
minced fresh chives for garnish

Steps:

  • Make the terrine:
  • In a small bowl combine the bread, 1/4 cup of the cream, and the egg white. In a large skillet cook the garlic and the onion in 2 tablespoons of the butter over moderately low heat, stirring, until the onion is softened, add the white mushrooms, and cook the mixture over moderate heat, stirring, for 5 minutes, or until the mushrooms are softened and begin to give off their liquid. Add 2 tablespoons of the Cognac and cook the mixture, stirring, until all the liquid has evaporated. Let the mixture cool, transfer it to a food processor, and purée it with the bread mixture. Add the veal, the remaining 1/4 cup cream, and salt and pepper to taste and blend the mixture, scraping down the sides, until it is smooth. Transfer the veal mixture to a bowl and keep it covered and chilled while cooking with wild mushrooms. In the skillet, cleaned, cook the shallots with salt and pepper to taste in the remaining 2 tablespoons butter over moderately low heat, stirring, until they are softened, add the wild mushrooms, and cook the mixture over moderate heat, stirring, for 2 minutes. Add the broth, the wine, and the remaining 2 tablespoons Cognac and boil the mixture, uncovered, stirring occasionally, until all the liquid has evaporated. let the mixture cool, stir in into the veal mixture, and spoon the mixture into a well-buttered 1-quart terrine, smoothing the top. Cover the terrine with a buttered sheet of foil and the lid, put the terrine in a baking pan, and add enough hot water to the pan to reach halfway up the sides of the terrine. Bake the terrine in the middle of a preheated 350°F. oven for 1 hour to 15 minutes, or until a meat thermometer registers 165°F. Let the terrine cool and pour off any excess liquid. Invert the terrine onto a plate and chill it, covered, overnight.
  • Make the coulis:
  • In a blender blend together the roasted peppers, the oil, the vinegars, and salt and black pepper to taste until the mixture is smooth.
  • Cut the terrine into 1/2-inch-thick slices and pour about 1/4 cup of the coulis onto each of 8 serving plates. Put a slice of terrine over the coulis and sprinkle each serving with some of the diced bell peppers and the chives.
  • To roast peppers:
  • Using a long-handled fork char peppers over an open flame, turning them, until skins are blackened, 2 to 3 minutes. (Alternatively, broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning them every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs. (Wear rubber gloves when handling chilies.)

WILD MUSHROOM TERRINE



WILD MUSHROOM TERRINE image

Categories     Mushroom     Appetizer     Side     Sauté     Christmas     Picnic     Thanksgiving     Wedding     Dinner     Lunch     Casserole/Gratin     Fall     Spring     Summer     Healthy

Yield 8-10 people

Number Of Ingredients 17

Mushrooms
½ pound golden chanterelles
2 pounds/4 packages (8 oz. each) Organic Chef’s Sampler Mushrooms from Mycopia Brand (Alba and Brown Clamshell, Trumpet Royal, Velvet Pioppini and Forest Nameko mushroom varieties) or any other mushroom varieties available in your food store
Stock
6 cups chicken stock or vegetable stock
5 ounces skinless, boneless chicken breasts, finely chopped
3 egg whites
2/3 cup thinly sliced leek
1/3 cup thinly sliced celery
1 small carrot, peeled and cut into thin rings
About 8 gelatin leaves, or 2 envelopes unflavored gelatin
6 crêpes with chopped dill, 11- or 12-inch in diameter
To serve
Baby micro greens or any other peppery greens, tossed in light vinaigrette
Special equipment
Loaf pan or collapsible terrine mold 8x4x3½
To save time, purchase Chef’s Sampler Org Shrooms (Whole Foods), no washing. Cut Trumpets lengthwise into 3-4 slices + cut bases off smaller shrooms. You'll need approx 4 x 8 oz. pckgs or 2 lbs of different mushrooms. If N/A, you can use 2-3 varieties. Make sure to remove earth, sand, damaged parts. Briefly wash different shrooms separately in cold water, drain well.

Steps:

  • Bring stock to boil in saucepan, add generous amount of salt + cook one variety at a time. Allow 4 min for chanterelles; 2 minutes for each Trumpet+ small mushrooms in the Chef’s Sampler package. Transfer to colander and let drain. When all cooked, boil stock to reduce it by 1/3. Let mushrooms + stock cool. To clarify the reduced stock, put chicken, egg whites,+ vegetables in a bowl, mix w/whisk + tip in the cold stock. Bring mixture to boil, stirring continuously w/ whisk, turn heat to v low + simmer gently x30". Strain stock thru fine sieve or cheesecloth lined sieve into bowl. Measure the quantity. Use 2 env of unflavored gelatin per 2 c of stock. Sprinkle powd gelatin over ¼ c cold stock (or H20) to soften. Add softened powdered gelatin to stock, stirring w/spoon until completely dissolved. Leave til cold, then adjust seasoning again. TIP: Cook shrooms in already well salted stock, + once dissolved, check for seasoning + adjust if needed. Cold food may taste dull; seasoning is very impt. Prep mold by spraying w/oil, lining w/plastic wrap on top, letting it overhang the top edges. Oil helps plastic to adhere better. Use collapsible terrine mold or loaf pan. Trim crêpes into squares. Arrange crêpes side-by-side on plastic wrap to line the dish, leaving plenty of overhang at both ends/sides. Lay Trumpets in single layer on bottom of terrine.Pour aspic (stock w/ dissolved gelatin) over shrooms and refrigerate until starts to set.Scatter half the mixed shrooms, pour over more aspic.Lay chanterelles in single layer, top with more shrooms, top w/rest of aspic. Fold overhanging crêpes over terrine to enclose, then fold plastic wrap over top; refrigerate for >= 24 hours. Apply some light weight on top of terrine to reinforce shape. To serve, invert terrine onto board, unmold, peel off plastic wrap. Using long thin-bladed knife, cut terrine into slices ~¾" thick. Lay a slice on each plate, arrange w/ micro-greens and scattered shrooms to decorate.

Tips:

  • To ensure the smoothest terrine, make sure to finely chop the mushrooms. A food processor can be used for this, but be careful not to over-process them.
  • When sautéing the mushrooms, cook them over medium heat until they are tender and have released their liquid. This will help to intensify their flavor.
  • For the best results, use a variety of mushrooms in your terrine. This will give it a more complex and interesting flavor.
  • If you don't have any fresh herbs on hand, you can use dried herbs instead. Just be sure to use half the amount of dried herbs as you would fresh herbs.
  • To make sure the terrine is cooked through, insert a meat thermometer into the center of the terrine. It should read 165 degrees Fahrenheit.

Conclusion:

The wild mushroom terrine is a delicious and elegant dish that is perfect for any occasion. It is also a great way to use up leftover mushrooms. With its rich, earthy flavor and creamy texture, this terrine is sure to be a hit with your family and friends. So next time you're looking for a special dish to serve, give this wild mushroom terrine a try. You won't be disappointed!

Related Topics