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

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

Nutrition Facts

229.5 calories; 13.4 g protein; 6.8 g carbohydrates; 65.6 mg cholesterol; 743.5 mg sodium. Full Nutrition

Reviews (6)

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Most helpful positive review

Rating: 4 stars
11/05/2008
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. Read More
(23)
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/05/2008
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. Read More
(23)
Rating: 4 stars
11/05/2008
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. Read More
(23)
Rating: 5 stars
10/30/2009
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! Read More
(15)
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Rating: 5 stars
10/13/2010
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! Read More
(14)
Rating: 4 stars
03/31/2009
Ok thought the flavor in this dish was really good although I must admit I made some substitutions which probably didn't make it a 5 in total. I didn't have shallots so I did 1/2 an onion 1 tsp of dried parsley instead of fresh 1/2 tsp of salt just regular lunchmeat ham slices and I could only find dried chanterelle mushrooms and only 1/2 of what the recipe called for so I used fresh portabellas. Everything tastes so good except for the dried chanterelles which I did soak ahead of time to 'rehydrate' if you will and they just tasted really off. I will make it again and if I can't find 'fresh' chanterelles I'll do all ports again. Overall great flavor and something different to make for a change thank you:) Read More
(7)
Rating: 5 stars
08/09/2016
This is absolutely fabulous exactly as written. I've made it twice the second time I used 1/2 pound ground pork and 1/4 pound ground veal and it was even better! Read More
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Rating: 4 stars
01/20/2019
Hit the done button by mistake. I made Chef Johns pate and it was better. To the person who said the it was salty I agree. But my tolerance for salt is low. Salt is the same by weight but not volume. I use Morton Kosher which is less dense therefore less salt by weight. I cut the amount is salt by1/3. I also used unsalted butter. Before I packed the mold I took a bit of the mixture and cooked it in the microwave. I could have added more salt at that point but it was good and the ham was also going to add salt. Good recipe I will make it again. Read More