This savory chanterelle mushroom pâté blends earthy flavors with a creamy texture, wrapped in a layer of smoked ham for an elegant appetizer or side dish.
Ingredients
2 tablespoons butter
2 cloves garlic
2 medium shallots
1 cup chanterelle mushrooms
2 tablespoons fresh parsley
1 pound ground pork
2 large egg whites
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup heavy cream
6 slices smoked ham
Method
Preheat your oven to 300°F (150°C) and prepare a loaf pan (8 1/2 x 4 1/2 inch) by lining it with aluminum foil.
In a skillet, melt a tablespoon of butter over medium heat. Add minced garlic and finely chopped shallots, sautéing until the shallots become soft and translucent, about 5 minutes. Transfer this mixture to a bowl and let it cool.
In the same skillet, add another tablespoon of butter over medium-high heat. Add the sliced chanterelle mushrooms and cook until they turn tender and golden, around 5 minutes. Stir in fresh parsley and cook for an additional 30 seconds before transferring the mushroom mixture to the bowl to cool for 5 minutes.
Mix ground pork, egg whites, salt, and pepper into the cooled mushroom blend, using your hands for thorough incorporation. Gradually add cream until the mixture is well-combined.
Line the bottom and sides of the loaf pan with slices of smoked ham. Pack the meat mixture firmly into the pan, smoothing out the top.
Bake in the preheated oven until fully cooked with no pink remaining, reaching an internal temperature of 160°F (72°C), which should take about 1 hour. Serve the pâté warm or chilled, sliced as desired.