Wild Mushroom Terrine

Wild Mushroom Terrine
10 servings

You’ll need a 10- by 4-inch heatproof terrine to make this recipe. It is essential that you use a cold mixing bowl to make the chicken mousse so the ingredients don’t separate. For the wild mushroom mix, you can use shiitaki mushrooms, field and oyster mushrooms. If you can’t find fresh morels, you can use dried, just soak them in boiling water first. Yield is 10 servings.




Tbsp butter
cup mix of wild mushrooms, cleaned, diced
whole cremini mushrooms
whole chanterelle mushrooms
cloves garlic, chopped
Coarse salt and freshly cracked black pepper
cup wood ear mushrooms (these are dried)
cup boiling water
oz chicken breast, cut into cubes
tsp salt
egg whites
cup whipping (35%) cream
whole morel mushrooms
Tbsp chopped fresh thyme
Tbsp chopped chives


bacon strips
Freshly cracked black pepper


Step 1

In a large skillet over medium-high heat, heat 2 tbsp. butter and saute the diced mixed wild mushrooms until tender, about 4 minutes.

Step 2

Put mushrooms in a piece of cheesecloth and squeeze liquid into the same skillet.

Step 3

Set mushrooms aside.

Step 4

Cook mushroom juice over low heat until thick and gelatinous to make a mushroom glaze, about 2 minutes. (This will just add extra mushroom flavour to the terrine.)

Step 5

Remove to a bowl and set aside.

Step 6

Put the remaining 1 tbsp. butter in the same pan over high heat and sear the whole cremini mushrooms, whole chanterelles and garlic for about 2 to 3 minutes.

Step 7

Season and set aside.

Step 8

Soak wood ear mushrooms in 2 cups boiling water for 30 minutes.

Step 9

Drain and cut into julienne.

Step 10

Set aside.

Step 11

Put the chicken and 1/2 tsp. salt in a chilled food processor bowl and process until smooth.

Step 12

Add the egg whites, one at a time, until incorporated.

Step 13

With the machine on, add the cream in a slow steady stream until incorporated.

Step 14

To test mixture, take a dollop on a spatula and hold it over the bowl.

Step 15

It should take 5 to 6 seconds for the dollop to fall back into the bowl.

Step 16

If needed, add a little more cream.

Step 17

Fill each of the 8 whole morels with some mousse and set aside.

Step 18

This will ensure there are no air pockets in the terrine.

Step 19

Fold the mushroom glaze, herbs, wood ear mushrooms, and sauteed mix of wild mushrooms into the remaining mousse.

Step 20

Season to taste.

Step 21

Preheat oven to 325 degrees F.

Step 22

Line a terrine with 8 bacon strips across the width of the pan so the bacon hangs over the edge.

Step 23

Then lay the remaining strips of bacon across the length of the pan with two along the bottom of the terrine and then 2 strips of bacon at either end of the pan so they hang over the edge.

Step 24

There should be enough over hang to fold over and cover the top of terrine once it is filled with the mousse.

Step 25

Spread half the mousse into the bacon-lined terrine mould.

Step 26

In an alternating pattern across the top of the mousse, place the seared whole cremini mushrooms, seared whole chanterelle mushrooms and the stuffed morels.

Step 27

Tap the terrine on the counter to remove the air bubbles.

Step 28

Spread the remaining mousse over the mushrooms.

Step 29

Tap terrine again.

Step 30

Fold over the overhanging 8 bacon strips to cover the top of the terrine.

Step 31

Then fold in the overhanging 4 strips of bacon at either end of the terrine on top of the terrine.

Step 32

Put the terrine in a baking dish and fill with hot water so the water reaches halfway up the sides of the terrine to create a water bath.

Step 33

Put it in the oven and bake for 1 1/4 to 1 1/2 hours, or until a thermometer inserted in the centre reaches 165 to 170 degrees F.

Step 34

Remove from the oven and water bath.

Step 35

Let cool.

Step 36

Invert terrine onto a platter.

Step 37

If you want the bacon to be crispy and brown, brown the terrine on all sides in a large dry skillet on medium-high heat.

Step 38

Cook for about 3 minutes per side.

Step 39

Slice and serve.

Rate Recipe

My rating for Wild Mushroom Terrine