Swedish Chanterelle Mushroom Pate

Swedish Chanterelle Mushroom Pate

4 Reviews 6 Pics
  • Prep

    25 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 40 m
Anne-Marie Bullis
Recipe by  Anne-Marie Bullis

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

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Ingredients

Adjust Servings

Original recipe yields 1 - 8 1/2 x 4 1/2 inch loaf pan

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Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Line a 8 1/2 x 4 1/2 inch loaf pan with aluminum foil.
  2. 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.
  3. 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.
  4. 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.

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Reviews (4)

Rate This Recipe
SavvyTech
23

SavvyTech

We just returned from a trip to Sweden in August and the family we stayed with picked wild Chanterelle mushrooms and would make wonderful dishes out of them. Since we've returned home, we have missed the delicious dishes from Sweden. My husband bought some fresh Chanterelles recently and he wasn't sure what we should do with them so I came to allrecipes.com and found this unique recipe. The finished product holds up nicely (like a meatloaf) and has a wonderful flavor. I am giving it 4 stars because the salt was just a little over powering. The ham probably adds more salt to the dish so maybe try cutting the salt down to just 1 tsp. I will post a photo as soon as I download them from my camera. Thank you for a delicious recipe.

witchywoman
13

witchywoman

I was fortunate enough to have a very kind neighbor who gave me a couple of pounds of fresh chantrelles. I thought this recipe looked intriguing and I wanted to try it. I read the reviews and, honestly, I've never heard of either dried or frozen chantrelles, and I can't imagine either would be good. This is a recipe for the fresh ones and this recipe didn't disappoint, at all! This is fantastically delicious and I'm so glad you submitted it! If I could give more than 5 stars, I would!! Thanks!

John
12

John

I don't know why they sell "dried" chanterelles! Well, I do know why, but it's just cruel. Chanterelles should never be dried, because they become like leather when dried, and wet leather when reconstituted. Never, never, never buy dried chanterelles - Fresh, Yes! Dried, No!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 229 cal
  • 11%
  • Fat
  • 16 g
  • 25%
  • Carbs
  • 6.8 g
  • 2%
  • Protein
  • 13.4 g
  • 27%
  • Cholesterol
  • 66 mg
  • 22%
  • Sodium
  • 744 mg
  • 30%

Based on a 2,000 calorie diet

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