Time for some French food! It’s definitely sounding good as I’m reminiscing about my time spent in France in September. We went all over the place, starting in Nantes in the west, then the southern port town of Cassis, all over Provence, and ending in Paris. The sights were amazing, and don’t even get me started on the food. There’s a reason French food (and wine) has a reputation.
So today I bring you a classic French terrine, a dish traditionally made with meats and fats such as that of pork and duck. It can also be made with meat-like vegetables, like this recipe, which incorporates mushrooms, egg, and crème fraîche. Personally, I love this vegetarian version of a terrine which is best made with a mix of wild mushrooms and served as an appetizer or a side dish.
Even though mushroom season extends all the way from spring through fall, I think of this as a fall dish. Maybe because terrine is no doubt a comfort food and the thyme gives it a seasonal flair.
the 'shroom life
I know what you’re thinking—not those ‘shrooms! Could you even imagine that in a classic French dish? HAH!
Anyway, I’m actually here to tell you about mushrooms—the kind that don’t make you hallucinate. As this dish calls for wild mushrooms, you can certainly forage for mushrooms yourself if that’s your thing, but if not, a mix of ‘shrooms from the farmer’s market will do you just fine.
Now, what kinds of mushrooms should you look for? Here are some of the most common and the best varieties for this recipe:
Cremini (or crimini, or button, or baby bella) These mushrooms might all look slightly different, but they’re all part of the Agaricus bisporus species, which also includes portabellos and white mushrooms. They’re probably the most common mushrooms in the US and easy to find in supermarkets
Chanterelle These mushrooms are bright yellow in color and are thick and flavorful. They’re a little more difficult to find, so when you do spot them, make sure to scoop them up!
Chicken of the woods The scientific name for these mushrooms is Laetiporus, and they are heavily layered mushrooms that grow out of the side of trees. They’re meaty and flavorful, but do note that these mushrooms have been known to cause an upset stomach. Just make sure you trim and clean the mushrooms super well before cooking
King oyster (or royal trumpet) These mushrooms have thick, meaty stems and small caps, but the mushrooms can be eaten in its entirety, and it’s truly delicious. These ‘shrooms have a nutty flavor and are just as good eaten on their own as in a dish
Morel These mushrooms have a short season and are very difficult to find. If you luck out and see them somewhere, grab them quickly!
Porcini While I don’t necessarily recommend these Italian mushrooms for this particular dish because of their pungent flavor, I highly recommend cooking with dried porcini as often as you can. They have one of my favorite flavors that remind me of home (check out this recipe btw)
While there are a ton of other mushroom varieties out there (including one of my personal faves, shiitake), the ones above are best served for this French terrine. If you are woodsy enough to go foraging on your own, please remember that there are a lot of poisonous mushrooms out there (that will give you more than just hallucinations), so make sure you’re going with an expert or are very knowledgeable on the types of mushrooms.
Finally, if you’re just looking for pre-sliced mushrooms at the grocery store, I would go with a chef’s mix, which usually includes a combo of chanterelles, shiitake, royal trumpet, and others.
Now, go get that umami!
once you have your umami
Take care of these ingredients:
Butter You should just consider this a necessity of French food
Shallots and garlic They may be a b**** to peel, but they’re worth it
Eggs For that fluffy terrine texture
Crème fraîche Basically sour cream but somehow better
Dijon mustard Mix this in to the eggs and creme for some extra flavor
Thyme and nutmeg The only herb/spice combo you need
Bon appétit!
⟶ the recipe
wild mushroom terrine
ingredients
1 pound mixed mushrooms, chopped
4 tablespoons butter
2 shallots, chopped
2 cloves of garlic, crushed
4 large eggs
1 cup crème fraîche
2 teaspoons Dijon mustard
2 tablespoons chopped thyme
Pinch of nutmeg
Salt and pepper
Prep time
15 minutes
Cook time
30 minutes
Total time
45 minutes
4-6 servings
instructions
Preheat the oven to 325 degrees Fahrenheit, and line a loaf pan with parchment paper.
Melt the butter in a large skillet, and add the shallots and garlic. Cook until the shallots begin to brown, and add the mushrooms. Cook for about 10 minutes, until fragrant and mushrooms are browned.
Meanwhile, beat the eggs in a large bowl with the crème fraîche and mustard. Add the nutmeg and thyme, and season with salt and pepper.
Remove the mushroom mixture, draining off any liquid, and spread across the bottom of the loaf pan. Pour the egg mixture over the mushrooms and cook for about 30 minutes or until set. Allow the terrine to cool slightly before cutting and serving.
⟶ recipe notes
- When beating the eggs, beat them so that the yolks and whites become completely mixed, but not so hard that the mixture becomes foamy. Overbeating will cause the terrine to puff up in the oven more like a soufflé (though that isn’t the worst thing in the world)
- If you forage your own mushrooms or pick them up from a farmer’s market, make sure to clean them really well before cooking. Some mushrooms are great with both the caps and the stems included, but others you might want to chop off the stems. Make sure you research the type of mushroom if you’re not sure
