This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Beef and Wild Mushroom Pate with Cognac Mustard Sauce
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- #24455
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
2 tablespoons olive oil
1/2 cup minced yellow onions
1 tablespoon minced garlic
8 ounces exotic mushrooms cleaned, chopped (such as shiitakes, morels, chanterelles, wood ears)
1 teaspoon salt, divided
1/2 teaspoon finely ground black pepper, divided
1 pound lean ground beef
1/2 pound ground pork
1/2 cup buttermilk
2 tablespoons chopped sage
2 teaspoons chopped thyme
2 egg whites
12 slices prosciutto
Cognac Mustard Sauce:
1/2 cup dry mustard
1/2 cup brandy or cognac
1 tablespoon honey
2 tablespoons champagne vinegar
1/2 teaspoon salt
cornichons for serving
directions
Preheat the oven to 300 degrees F.
In a large saute pan, heat the olive oil over medium-high heat. Add the onions and cook, stirring, until soft, 3 minutes. Add the garlic and cook for 30 seconds.
Add the mushrooms, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper, and cook until they give off their liquid, about 5 minutes. Remove the mushrooms from the pan and cool.
In a mixing bowl, combine the beef, pork, buttermilk, sage, thyme, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper, egg whites, and the cooled mushrooms. Stir well to blend.
Line a 6-cup (12- by 3- by 3-inch) terrine mold with prosciutto slices, overhanging the strips over the edges of the mold. Pour the pate filling into the mold and cover with the prosciutto.
Wrap the terrine loosely in plastic wrap. Top with an equal sized terrine, or a piece of cardboard wrapped in aluminum foil. Place a brick on top of the terrine mold and bake for 1 hour.
Remove from the oven and allow pate to stand for 30 minutes before removing the weight and unwrapping. Pour off any accumulated juices and allow pate to cool completely. Cover pate with plastic wrap and refrigerate until completely cooled.
Serve slices of pate either cold or at room temperature, lightly drizzled with the Cognac Mustard Sauce, with cornichons on the side.
For Cognac Mustard Sauce: In a bowl, combine all the ingredients and whisk until well incorporated.
added by
macleodkat
recipe tips
Make sure the mushrooms are well-cooked to release all their moisture before adding them to the mix.
Press the pate mixture firmly into the mold to avoid air pockets.
Let the pate cool completely in the refrigerator to set properly before slicing.
Serve the pate with toasted bread, crackers, or baguette slices.
The cognac mustard sauce can be made ahead and stored in the refrigerator.
common recipe questions
Can I use regular mushrooms instead of exotic ones?
Yes, you can use regular button or cremini mushrooms, though the flavor and texture will be slightly different.
What can I substitute for buttermilk?
You can make a substitute by adding 1 tablespoon of lemon juice or vinegar per cup of regular milk and letting it sit for 5 minutes.
Is it necessary to use prosciutto?
While prosciutto adds flavor and helps in forming the pate, you can omit it or use thinly sliced bacon as an alternative.
Can I make this pate without a terrine mold?
Yes, you can use a loaf pan lined with plastic wrap or parchment paper.
How do I know when the pate is done cooking?
The pate is done when it reaches an internal temperature of 160 degrees F.
Can I use a different type of alcohol in the sauce?
Yes, you can use whiskey or rum instead of cognac or brandy. Cognac provides the best flavor, however.
How long can I store the pate?
The pate can be stored in the refrigerator for up to 5 days.
Can I freeze the pate?
Yes, you can freeze the pate for up to 3 months. Wrap it tightly in plastic wrap and foil. Thaw in the refrigerator overnight.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 30, 2009
The pate itself is very tasty. One of our friends couldn't stop eating it. I have made lots of pates in my days but never came across one with a mustard sauce, that's what brought my attention to this recipe. I personally wasn't too fond of the sauce, tasted like a hot mustard horseradish sauce, but my friends loved it, and I normally like horseradish. I used the Brandy and found it too strong or if you're going with it, I would use only half the amount. Another suggestion would just use a Dijon mustard on the side. I will definitly make this recipe again because everybody loved it and wanted more!