Country Pork Pâté with Pine Mushrooms

Recipe by: Chef Dan Craig, The Westin Harbour Castle
Cuisine: French and English

# of servings:

Country pork pâté with pine mushrooms:


1.4 oz (40 g) white button mushrooms*
2 tsp. (10 g) butter
1 sprig fresh thyme
2.2 lb. (1 kg) Pork Shoulder
1/3 lb. (166 g) chicken liver
1/3 cup (50 g) shallot, minced
0.7 oz. (20 g) garlic, minced
2 Tbsp. (30 mL) brandy
4 Tbsp. (30 g) all-purpose flour
2 eggs
2/3 cups (166 mL) heavy cream
4 tsp. (20 g) Maille Dijon Mustard
A pinch (1 g) Prague powder (optional)
8 Tbsp. (30 g) parsley/thyme, finely chopped
1 ½ Tbsp. (23 g) Kosher Salt
½ Tbsp. (3 g) black pepper
2 tsp. (4 g) pâté spice


1. Ensure your meat grinder and its blades are ice cold when you start this process. Clean your fresh mushrooms and sauté in a little butter and thyme until cooked and let cool to room temperature. Cut to desired shape and set aside.

2. Dice all your pork shoulder meat into 2 -inch chunks and keep cold in fridge.

3. Sauté your cleaned chicken liver in a little oil and set aside to cool

4. Place large grinder attachment onto meat grinder and begin to grind the pork and liver together. Replace large grinder attachment with the smallest attachment and run 1/3 of the meat through the grinder. Combine meats again. Keep meat cold in fridge.

5. Sautée the minced shallots and garlic. Add brandy and cook off the alcohol.

6. In a separate bowl combine the flour, eggs, cream, Maille Dijon Mustard, Prague powder and herbs and whisk to combine well.

7. Combine the meat with rest of ingredients and season with salt and pepper. Pull off a little bit of the mixture and wrap in cling film and poach in hot water until cooked. This is the tester for the seasoning and texture.

8. Once seasoned correctly, place ½ mixture into a mold, then layer in your mushrooms, continuing with the rest of the mixture. Ensure all air pockets are out by gently knocking the terrine mold on the table. Cook in water bath or in a steam oven at 155°F until internal temperature of 145°F. Alternatively, use a bain marie and bake in oven at 255°F until internal temp of 145°F achieved. Let sit at room temp to rest for 1 hour and then chill in fridge overnight. Will last up to 2 weeks in fridge.


To Serve: Slice the terrine however you like and serve with baguette, some Maille L’Ancienne Mustard and Maille Cornichons. Enjoy!


*NOTE (optional): Substitute with any fresh mushroom of your choice.