Swedish Chanterelle Mushroom Pate

SUBMITTED BY: Anne-Marie Bullis

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

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PREP TIME	25 Min
COOK TIME	1 Hr 10 Min
READY IN	1 Hr 40 Min
Original recipe yield 1 - 8 1/2 x 4 1/2 inch loaf pan

SERVINGS

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Servings
USMETRIC

Preheat oven to 300 degrees F (150 degrees C). Line a 8 1/2 x 4 1/2 inch loaf pan with aluminum foil.
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 (71 degrees C), about 1 hour. Serve hot or cold in slices.

	Cooking Level: Intermediate Home Town: Edmonton, Alberta, Canada Living In: Håcksvik, Västra Götalands, Sweden
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Nutritional Information

Swedish Chanterelle Mushroom Pate

Servings Per Recipe: 8

Amount Per Serving

Calories: 272

About: Nutrition Info

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