Chanterelle Pate Recipes

SWEDISH CHANTERELLE MUSHROOM PATE

Swedish Chanterelle Mushroom Pate image

Golden chanterelle mushrooms and ground pork combine to create this deliciously rich pate.

Provided by Anne-Marie Bullis

Categories Appetizers and Snacks Vegetable Mushrooms

Time 1h40m

Yield 8

Number Of Ingredients 12

Ingredients

1 tablespoon butter
2 cloves garlic, minced
2 shallots, finely chopped
1 tablespoon butter
1 pound fresh or frozen chanterelle mushrooms, torn
¼ cup chopped fresh parsley
¾ pound ground pork
2 egg whites
1 ½ teaspoons salt
½ teaspoon ground black pepper
½ cup whipping cream
10 thin slices smoked ham

Steps:

Preheat oven to 300 degrees F (150 degrees C). Line a 8 1/2 x 4 1/2 inch loaf pan with aluminum foil.
Melt 1 tablespoon butter in a skillet 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 skillet 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 ground 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 pan with the smoked ham. Pack the meat mixture into the loaf pan and flatten the top.
Bake in the preheated oven until the pate is no longer pink in the center, and has reached an internal temperature of 160 degrees F (72 degrees C), about 1 hour. Serve hot or cold in slices.

Nutrition Facts : Calories 229.5 calories, Carbohydrate 6.8 g, Cholesterol 65.6 mg, Fat 16 g, Fiber 1.1 g, Protein 13.4 g, SaturatedFat 8 g, Sodium 743.5 mg, Sugar 1.1 g

CHANTERELLE PATE

CHANTERELLE PATE image

Categories Condiment/Spread Mushroom Appetizer

Yield 4

Number Of Ingredients 9

Ingredients

½ cup plus 6 tablespoons unsalted butter
2 table spoons olive oil
5 1/4 ounces sliced fresh chanterelle mushrooms
salt and freshly ground pepper
1 clove of garlic pushed through a garlic press
1/3 cup marsala or sherry
juice and grated zest of ½ lemon
1 tablespoon tomato paste
a few sprigs fresh flat leaf parsley, chopped

Steps:

1. Melt on-third of the butter with oil in large sauté pan. Add the mushrooms and sauté for about 5 minutes. Season with sauté & pepper. 2. Add the garlic, Marsala, lemon juice and zest and tomato paste. Cook until the liquid has evaporated. Let cool completely. 3. Combine the mushroom mixture with the remaining butter in a food processor and pulse until you have a fairly smooth pate. Add the parsley and season with salt and pepper to taste. 4. Spoon the pate into a nice small bowl and let if firm up in the fridge for at least 4 hours. Service with drinks and toasted country bread

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